Оглавление / Contents

Module 1 The basics of Nutrition Science
Unit 1. Human nutrition
Unit 2. Essential organic nutrients
Unit 3. Essential inorganic nutrients
Module 2. Food Processing
Unit 1. Aims of Food Processing
Unit 2. Physical processing
Unit 3. Chemical processing

Warm up

1. Answer the questions:

1. What is nutrition?

2. What disciplines are involved in the study of human nutrition?

3. What is the goal of nutritional science?

2. Practice the pronunciation of the following words:

Nutrition [njuːˈtrɪʃ(ə)n], substance [ˈsʌbstəns], interdisciplinary [ˌɪntə(r)ˈdɪsɪplɪnəri], preference [ˈpref(ə)rəns], disease [dɪˈziːz], release [rɪˈliːs], muscle [ˈmʌs(ə)l], essential [ɪˈsenʃ(ə)l], digest [daɪˈdʒest], occur [əˈkɜː(r)].

3. Read and guess the meaning of the following words:

Physiology [fɪziˈɒlədʒi], biochemistry [ˌbaɪəʊˈkemɪstri], biology [baɪˈɒlədʒi], molecular [məˈlekjʊlə(r)], cultural [ˈkʌltʃ(ə)rəl], tradition [trəˈdɪʃ(ə)n], secretory [sɪ'kri:t(ə)rɪ], energy [ˈenə(r)dʒi], optimal [ˈɒptɪm(ə)l], isolated [ˈaɪsəˌleɪtɪd].

Words and word combinations to be memorized:

Body tissues	ткани тела
full range of	полный спектр
to make up	составлять
the influence of (smth) on (smth)	влияние (чего-л.) на (что-л.)
chronic diseases	хронические заболевания
to supply	снабжать
metabolic activities	метаболические процессы
ultimate goal	конечная цель
chemical reactions	химические реакции
the bulk of the diet	основная часть рациона

Read the text, translate it into Russian.

Text A. Human nutrition

Human nutrition is a process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.

The study of human nutrition is interdisciplinary in character, involving not only physiology, biochemistry, and molecular biology but also fields such as psychology and anthropology, which explore the influence of attitudes, beliefs, preferences, and cultural traditions on food choices.

The ultimate goal of nutritional science is to promote optimal health and reduce the risk of chronic diseases.The human body can be thought of as an engine that releases the energy present in the foods that it digests. This energy is utilized partly for the mechanical work performed by the muscles and in the secretory processes and partly for the work necessary to maintain the body’s structure and functions.

A nutrient is considered “essential” if it must be taken in from outside the body—in most cases, from food. Foods supply nutrients essential to the manufacture of the new material and provide energy needed for the chemical reactions involved. Nutrients work in collaboration with each other in the body, not as isolated entities.

The six classes of nutrients necessary for humans, which are found in foods, are carbohydrates, lipids (mostly fats and oils), proteins, vitamins, minerals, and water. Carbohydrates, lipids, and proteins constitute the bulk of the diet, amounting together to about 500 grams (just over one pound) per day in actual weight. These macronutrients provide raw materials for tissue building and maintenance as well as fuel to run the myriad of physiological and metabolic activities that sustain life. In contrast are the micronutrients, which are not themselves energy sources but facilitate metabolic processes throughout the body: vitamins, of which humans need about 300 milligrams per day in the diet, and minerals, of which about 20 grams per day are needed. The last nutrient category is water, which provides the medium in which all the body’s metabolic processes occur.

1.1. Answer the questions to the text.

1. What do the nutrient substances do for the human organism?

2. What influences the food choices?

3. What can human body be thought of?

4. Where is human energy utilized?

5. What nutrient can be considered ‘essential’?

1.2. Agree or disagree with the following statements. If you disagree, give your reasons.

1. Macronutrients provide raw materials to run the metabolic activities that sustain life.

2. There are three essential classes of nutrients necessary for humans.

3. Nutritional science is the science about food.

4. Foods provide energy for the full range of physical activities that make up human life.

5. Water provides the medium in which all the body’s metabolic processes occur.

1.3. Match up the terms on the left with the definitions on the right.

1.substance	a) v. let someone kept in place leave
2.energy	b) adj. completely necessary
3.nutritional	c) n. separate unit with its own character
4.release	d) n. type of liquid, solid, or gas
5.utilize	e) n. substance that something grows or exists in
6.maintain	f) v. keep something the same
7.essential	g) n. measurement
8.involve	h) n. extremely large number of
9.entity	i) v. include something as necessary part
10.weight	j) n. supply of physical power that you have
11.raw	k) v. to make something possible
12.facilitate	l) v. provide conditions for something to happen
13.sustain	m) adj. concerning food for keeping you healthy
14.medium	n) adj. not cooked, or not thoroughly cooked
15.myriad	o) v. use something

1.4. Replace the words in italics by their synonyms from Text A.

1. Vegetarian diet is disputable.

2. All nutrients are important for children’s growth.

3. Foods supply materials for metabolic procedures in the organism.

1.5. Match up the words in the right and the left columns to make expressions. Make up your own sentences using these expressions for your partner to translate.

1. to make up	a. metabolic processes
2. to facilitate	b. energy
3. to promote	c. the risk
4. to release	d. nutrients
5. to reduce	e. human life
6. to supply	f. the body’s structure
7. to maintain	g. optimal health

1.6. Give English equivalents to the following.

Обеспечивать энергией; междисциплинарный характер; включая в себя; не только; энергия частично расходуется; структура и функции организма; необходимо для химических реакций; основная часть; происходят метаболические процессы.

1.7. Match the Russian word with the English equivalent.

взаимодействие	collaborate, collaborative, collaboration;
преобразованный	transformed, transform, transformation;
оптимальный	optimize, optimization, optimal;
осуществляемый	performed, perform, performance.

1.8. Scan the text and complete the gaps with the words that are derived from the words on the right.

Our epidemics of dietary disease have prompted a great deal of research into what humans are meant to eat for _________(optimize) health. In 1985, an influential article ________ _______(highlight) in my video The Problem With the Paleo Diet Argument was published proposing that our chronic diseases stem from a disconnect between what our bodies ate while _______________ (evolve) during the Stone Age (about 2 million years ago) and what we’re stuffing our face with today. The proposal advocated for a return towards a hunter-gatherer type diet of lean meat, fruits, vegetables, and nuts.

It’s reasonable to assume our ______________(nutrition) requirements were established in the prehistoric past. However, the question of which prehistoric past we should emulate remains.

1.9. a) Watch the video ‘Nutrition for a Healthy Life’

https://www.youtube.com/watch?v=c06dTj0v0sM

b) List the basic ideas of Healthy Nutrition for the human organism.

1.10. Sum up the main ideas of Text A.

1.11. Look at the following words and try to predict what Text B will be about.

Health, improvement, lifestyle, diet, signal, hunger, indication, food, chemicals, minerals, vitamins, life-savers, pleasures, well-being.

1.12. a) Read Text B and find the appropriate heading for each passage.

a. Science about food.

b. Diet for health.

c. Responsibility for health.

d. Body signals.

e. You are what you eat.

f. Diet and your lifestyle.

g. Food to live.

Text B. 1. More and more people today are choosing to take greater responsibility for their own health. We now recognize that we can influence our health by making an improvement in lifestyle – a better diet, more exercise and reduced stress.

2. Your health and general well-being is very much determined by what you eat and even a minor change in your diet can help to strengthen your resistance to many illnesses.

3. It seems almost absurd to state that you need food to live. The body has a built-in alarm signal – hunger – to tell you when your supply of food, the ‘fuel for the body’, is low. That’s why you are never in serious danger of forgetting to eat. This alarm signal is also choosy and at times asks for specific supplies, for example, sweet things when your body sugar is low or water when you are thirsty.

4. What many people fail to recognize is that their bodies have more than just one signal. Tiredness, aches and pains, stress, even chronic disease – all these can be indications of a diet that is lacking nutrition. But we can see the results of a bad diet immediately (often the effects take years to develop), few people realize just how closely bodily health is linked to what they eat.

5. You are what you eat, and the food you eat effects the way you feel and the way you look all through your life.

6. Scientists now know that food and its affects are as complex as our own bodies. Of thousands of chemicals, minerals and vitamins found in a single food, many are potential life-savers or hazards to health, depending on how much is consumed over time. The link between food and health is an everyday complex issue. So, you should learn how to balance your food intake. Small but well-informed changes to your diet will make a great difference to your well-being.

7. By matching your diet to your lifestyle and developing better eating habits both at home and when you eat out, you can keep yourself in the best health. And also, you have to understand the proper balancing of the social pleasures and of the body. The foods you eat possess powerful capabilities to help and harm.

b) Do you think the heading “Eating for Good Health” will come for this text?

c) What other pieces of advice can you give to stay healthy? Give your reasons.

1.13. Find the words in Text B which mean the following.

a. position of being in charge of something

b. know who or what someone or something is

c. affect a situation or someone’s behaviour

d. process of becoming, or making something, better

e. make something less in size, amount etc

f. satisfactory state of being happy, healthy etc

g. control what something will be

h. make body strong

i. substance to produce power

j. lack of energy

k. situation of not having enough of something

l. things, or events: be related

m. change or influence something

n. something that could be dangerous

o. subject people discuss or argue about

p. amount of something you eat or drink

q. have a quality or ability

r. injure, damage, or hurt someone or something

1.14. Translate from Russian into English.

Испытывать недостаток питательных веществ; тесно связанный; плохое питание; влиять на здоровье; приспосабливать режим питания к образу жизни; состояние организма; регулировать прием пищи.

1.15. Find 8 words from Text B in the puzzle.

1.16. Match up the words in the right column with their opposites in the left column.

1.health	a. benefit
2.influence	b. chaos
3.balance	c. general
4.low	d. cause
5.harm	e. high
6.specific	f. disease
7.complex	g. simple

1.17. Scan the text and change sentences in the active voice into passive and vice versa where possible.

Ingredients such as salt, sugar and fat are sometimes added to processed foods to make their flavour more appealing and to extend their shelf life, or in some cases to contribute to the food's structure, such as salt in bread or sugar in cakes.

Buying processed foods can lead to people eating more than the recommended amounts of sugar, salt and fat as they may not be aware of how much has been added to the food they are buying and eating.

1.18. Fill in the blanks with the suitable verb from Ex. 1.13 in the correct form.

1. Every centre was encouraged __________ its social science research. (more powerful)

2. You _______specific evidence. (absence)

3. Bonds __________a mother and son. (connect)

4. Your observations ___________your food preferences in the nearest future. (effect).

1.19. Write a report about Healthy lifestyle.

1.20. Basing on your report (Ex. 1. 19), interview your classmate(s) about their healthy lifestyle.

Nutrition for a Healthy Life.mp4

Warm up

1. Answer the questions:

1. What are the major suppliers of energy to the body?

2. What is glucose?

3. What are the simplest carbohydrates?

4. What are the lipids of nutritional importance?

5. What does protein constitute?

2. Practice the pronunciation of the following words:

Carbon [ˈkɑː(r)bən], hydrogen [ˈhaɪdrədʒən], oxygen [ˈɒksɪdʒ(ə)n], ratio [ˈreɪʃiəʊ], cell [sel], spare [speə(r)], ensure [ɪnˈʃɔː(r)], quantity [ˈkwɒntəti], contain [kənˈteɪn], importance [ɪmˈpɔː(r)t(ə)ns], configuration [kənˌfɪɡjəˈreɪʃ(ə)n], soluble [ˈsɒljʊb(ə)l], solvent [ˈsɒlv(ə)nt], insoluble [ɪnˈsɒljʊb(ə)l], vitamin [ˈvɪtəmɪn], absorption [əbˈzɔː(r)pʃ(ə)n], sensory [ˈsensəri], internal [ɪnˈtɜː(r)n(ə)l ], insulate [ˈɪnsjʊleɪt], constitute [ˈkɒnstɪˌtjuːt], approximately [əˈprɒksɪmətli], indispensable [ˌɪndɪˈspensəb(ə)l].

3. Read and guess the meaning of the following words:

Kilocalorie [kɪləˈkæləri], gram [ɡræm], glucose [ˈɡluːkəʊz], principal [ˈprɪnsəp(ə)l], minimal [ˈmɪnɪm(ə)l], ketone ['kiːtəʊn], monosaccharide [ˌmɒnəʊ'sækəraɪd], fructose ['frʌktəus], sucrose ['s(j)u:krəʊs], lactose ['læktəus], lipid [ˈlɪpɪd], acetone [ˈæsəˌtəʊn], cholesterol [kəˈlestərɒl], nitrogen [ˈnaɪtrədʒ(ə)n], protein [ˈprəʊtiːn], antibody [ˈæntɪˌbɒdi], collagen [ˈkɒlədʒ(ə)n], insulin [ˈɪnsjʊlɪn], peptide [ˈpeptaɪd], amino acid [əˌmiːnəʊ ˈæsɪd].

Words and word combinations to be memorized:

major supplier	основной производитель
composed of	состоящий из
principal fuel	основной источник
nervous system	нервная система
blood cells	клетки крови
expensive source	дорогой источник
great variations	различные вариации
minimal amount	минимальное количество
accumulation of products	накопление продуктов
nutritional importance	питательная ценность
more than enough	более, чем достаточно
different configuration	другая конфигурация
organic solvents	органические растворители
insoluble in water	нерастворимый в воде
sensory appeal and palatability	сенсорная привлекательность и вкусовые качества
satiety value	ценность сытости
concentrated form	концентрированная форма
internal organs	внутренние органы
amino chemical group	аминохимическая группа
structural material	строительный материал
catalysts and regulators of genes	катализаторы и регуляторы генов
cell membranes	клеточные мембраны
enzyme	фермент
connective tissue	соединительная ткань
hormone	гормон
digestion	пищеварение
when absorbed	при поглощении
metabolic pool	метаболический состав
protein complementarity	взаимодополняемость белков

Read the text, translate it into Russian.

Text A. Carbohydrates, lipids and proteins.

Carbohydrates

Carbohydrates, which are composed of carbon, hydrogen, and oxygen, are the major supplier of energy to the body, providing 4 kilocalories per gram. In most carbohydrates, the elements hydrogen and oxygen are present in the same 2:1 ratio as in water, thus “carbo” (for carbon) and “hydrate” (for water).

The simple carbohydrate glucose is the principal fuel used by the brain and nervous system and by red blood cells. Muscle and other body cells can also use glucose for energy, although fat is often used for this purpose. Glucose can be made in the body from most types of carbohydrate and from protein, although protein is usually an expensive source of energy. Some minimal amount of carbohydrate is required in the diet—at least 50 to 100 grams a day. This not only spares protein but also ensures that fats are completely metabolized and prevents a condition known as ketosis, the accumulation of products of fat breakdown, called ketones, in the body. Although there are great variations in the quantity and type of carbohydrates eaten throughout the world, most diets contain more than enough.

The simplest carbohydrates are sugars, which give many foods their sweet taste. Sugars in the diet are monosaccharides, which contain one sugar or saccharide unit, and disaccharides, which contain two saccharide units linked together. Monosaccharides of nutritional importance are glucose, fructose, and galactose; disaccharides include sucrose (table sugar), lactose (milk sugar), and maltose.

Lipids

Lipids also contain carbon, hydrogen, and oxygen but in a different configuration, having considerably fewer oxygen atoms than are found in carbohydrates. Lipids are soluble in organic solvents (such as acetone or ether) and insoluble in water, a property that is readily seen when an oil-and-vinegar salad dressing separates quickly upon standing. The lipids of nutritional importance are fats and oils, phospholipids, and sterols (e.g., cholesterol). Lipids in the diet transport the four fat-soluble vitamins (vitamins A, D, E, and K) and assist in their absorption in the small intestine. They also carry with them substances that impart sensory appeal and palatability to food and provide satiety value, the feeling of being full and satisfied after eating a meal. Fats in the diet are a more concentrated form of energy than carbohydrates and have an energy yield of 9 kilocalories per gram. Adipose (fatty) tissue in the fat depots of the body serves as an energy reserve as well as helping to insulate the body and cushion the internal organs.

Proteins

Proteins, like carbohydrates and fats, contain carbon, hydrogen, and oxygen, but they also contain nitrogen, a component of the amino chemical group, and in some cases sulfur. Proteins serve as the basic structural material of the body as well as being biochemical catalysts and regulators of genes. Protein constitutes the major part of muscles, bones, internal organs, and the skin, nails, and hair. Protein is also an important part of cell membranes and blood (e.g., hemoglobin). Enzymes, which catalyze chemical reactions in the body, are also protein, as are antibodies, collagen in connective tissue, and many hormones, such as insulin.

The proteins in food such as albumin in egg white, casein in dairy products, and gluten in wheat are broken down during digestion into constituent amino acids, which, when absorbed, contribute to the body’s metabolic pool. Amino acids are then joined via peptide linkages to assemble specific proteins, as directed by the genetic material and in response to the body’s needs at the time.

Food contains approximately 20 common amino acids, 9 of which are considered essential, or indispensable, for humans; i.e., they cannot be synthesized by the body or cannot be synthesized in sufficient quantities and therefore must be taken in the diet.

The relative proportions of different amino acids vary from food to food. Foods of animal origin—meat, fish, eggs, and dairy products—are sources of good quality, or complete, protein; i.e., their essential amino acid patterns are similar to human needs for protein. Individual foods of plant origin, with the exception of soybeans, are lower quality, or incomplete, protein sources. Lysine, methionine, and tryptophan are the primary limiting amino acids; i.e., they are in smallest supply and therefore limit the amount of protein that can be synthesized. However, a varied vegetarian diet can readily fulfill human protein requirements if the protein-containing foods are balanced such that their essential amino acids complement each other. Traditional food patterns in native cultures have made good use of protein complementarity. However, careful balancing of plant proteins is necessary only for those whose protein intake is marginal or inadequate.

2.1. Agree or disagree with the following statements. If you disagree, give your reasons.

1. In most carbohydrates, the elements hydrogen and oxygen are present in the 2:1 ratio.

2. Carbohydrates are composed of carbon, hydrogen, and oxygen.

3. The simple carbohydrate glucose is the principal fuel used by the brain and nervous system and by red blood cells.

4. Glucose can be made in the body from most types of protein.

5. Monosaccharides include sucrose, lactose, and maltose.

6. Lipids also contain carbon, hydrogen, and oxygen but in a different configuration.

7. The lipids of nutritional importance are sterols.

8. Food contains approximately 20 common amino acids.

9. Foods of animal origin (meat, fish, eggs, and dairy products) are sources of low quality protein.

10. Careful balancing of plant proteins is always necessary for everyone.

2.2. Fill in the diagram of carbohydrates, lipids and proteins composition.

1. Carbohydrates are composed of…

2. Glucose can be made in the body from…

3. The simplest carbohydrates are…

4. Lipids contain…

5. The lipids of nutritional importance are…

6. Proteins contain…

2.3. Find the words in Text A which mean the following.

a. the smallest part of a living structure that can operate as an independent unit.

b. produced using no or only a small number of artificial chemicals and methods.

c. the long tube in the body that processes food and carries waste out of the body.

d. to give a particular quality to something.

e. a common light yellow chemical substance.

f. relating to the chemical substances and processes in living things.

g. a protein found in people and animals. It is often used in beauty products and treatments to make people look younger and more attractive.

h. a sticky protein substance that is found in wheat flour.

i. to help to make something happen.

j. to put all the parts of something together.

k. to make something by combining different things or substances.

l. as much as is needed for a particular purpose.

m. a part of a number or an amount, considered in relation to the whole.

2.4. Match up the words in the right and the left columns to make expressions. Make up your own sentences using these expressions for your partner to translate.

1. amino chemical	a. reactions
2. chemical	b. material
3.metabolic	c. sources
4.genetic	d. group
5.protein	e. solvents
6.organic	f. appeal and palatability
7.sensory	g. reserve
8.energy	h. pool

2.5. Unjumble the words.

Model:

Gnirio → origin

nisgedoit	tiseninet
esnyzem	setusi
torenip	torening
silipd	tario
rynehodg	netolvs

2.6. Give English equivalents to the following.

Состоят из; основной источник энергии; присутствовать в пропорции; полностью усваиваться; предотвращать состояние; питательная ценность; клетки крови; тонкий кишечник; ощущение сытости; защищает внутренние органы; соединительная ткань; пептидные соединения; потребность человека в; растительного происхождения; потребность в белках; предельное потребление.

2.7. Put the words in the right order to form sentences.

1. fulfill A vegetarian requirements diet can human varied protein readily.

2. food relative different The of amino acids proportions vary food from to.

3. form Fats the are a more diet in concentrated energy than of carbohydrates.

4. The their sweet carbohydrates are, which simplest many give foods taste sugars.

5. also provide carry with value them substances They that satiety .

6. balancing plant Careful proteins is of necessary.

7. can in body Glucose from of most types made carbohydrate the and from protein be.

2.8. Scan the texts and complete the gaps with the words that are derived from the words on the right.

A.What’s most important is the type of carbohydrate you choose to eat because some sources are _______________________(health) than others. The amount of carbohydrate in the diet – high or low – is less important than the type of carbohydrate in the _______(dietary). For example, healthy, whole grains such as whole wheat bread, rye, barley and quinoa are better choices than highly _______(refine) white bread or French fries.

Many people are confused about carbohydrates, but ______(keeping) in mind that it’s more important to eat carbohydrates from healthy foods than to follow a strict diet limiting or _____________(count) the number of grams of carbohydrates consumed.

Carbohydrates are found in a wide array of both healthy and unhealthy foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. The most common and __________(abundance) forms are sugars, fibers, and starches.

B. There are two main types of fat – saturated and unsaturated – and we need some of each. Eating a healthy ______________(balanced) of fats can help to lower your cholesterol levels. There are two main types of fat – saturated and unsaturated – and we need some of each. Eating a healthy balance of fats can help to ______________(low) your cholesterol levels.

Too much saturated fat will raise your cholesterol. Cut down on foods high in saturated fat and ___________________(replacement) them with foods higher in unsaturated fat.

Saturated fats are usually solid at room temperature. Most foods high in saturated fats come from animals, as well as coconut __(produce). For example, dairy foods such as cream, cheese and full fat milk and yoghurt, butter and other solid fats such as ghee, lard and hard margarine, fatty and processed meats such as sausages and bacon, coconut and palm oil.

Unsaturated fats are more heart-healthy. There are different types of unsaturated fat known as monounsaturated and polyunsaturated fats, and they do different jobs in the body. It’s _______________(best) to eat a range of foods so that you get both. Unsaturated fats are found in plant foods and oily fish, and they are ________(usual) liquid at room temperature. They're found in oils from vegetables, nuts and seeds, such as sunflower, safflower, rapeseed, olive, peanut, walnut and corn oil, spreads _________________________(basis) on these oils, nuts and seeds, avocado, eggs, oily fish such as herring, pilchards, mackerel, salmon and trout.

C. The nutritional ________________________________(valuable) of a protein is measured by the quantity of essential amino acids it contains.

Different foods contain different amounts of essential amino acids. Generally, animal products (such as chicken, beef or fish and dairy products) have all of the essential amino acids and are known as 'complete' protein (or ideal or high-quality protein).

Soy products, quinoa and the seed of a leafy green called amaranth (consumed in Asia and the Mediterranean) also __________(having) all of the essential amino acids.

Plant proteins (beans, lentils, nuts and whole grains) usually lack at least one of the essential amino acids and are ______(consider) 'incomplete' proteins.

Some food sources of dietary protein include:

lean meats – beef, lamb, veal, pork, kangaroo;

poultry – chicken, turkey, duck, emu, goose, bush birds;

fish and seafood – fish, prawns, crab, lobster, mussels, oysters, scallops, clams, eggs;

dairy products – milk, yoghurt (especially Greek yoghurt), cheese (especially cottage cheese);

nuts (__________________________________________(include) nut pastes) and seeds – almonds, pine nuts, walnuts, macadamias, hazelnuts, cashews, pumpkin seeds, sesame seeds, sunflower seeds;

legumes and beans – all beans, lentils, chickpeas, split peas, tofu.

Some grain and cereal-based products are also sources of protein, but are generally not as high in protein as meat and meat ____________________________________________(alternatively)products.

2.9. a) Watch the video ‘What are macronutrients’

https://www.youtube.com/watch?v=smPR215SRzM

b) Basing on the information from the video, make a list of foods, rich with macronutrients.

2.10. Fill in the table and share your ideas about the information from Text A and the video with the class.

What I knew

What I know now

What I want to know

2.11. a) Read the title of the text. What do you know about the topic presented? Can you list some of the most important vitamins for humans?

b) Read Text B and match phrases 1-5 with gaps a-e in the text.

1. to synthesize certain vitamins

2. vitamins do not serve as an energy source for the body or provide raw materials for tissue building.

3. are synthesized by bacteria living in the gut.

4. another antioxidant, protects against free radical damage in lipid systems,

5. The B vitamins function as coenzymes that assist in energy metabolism.

c) Translate Text B into Russian.

d) Answer the questions to the text.

1. What are vitamins?

2. Is it possible to synthesize vitamins?

3. What is the function of vitamins?

4. What is the criterion of vitamins groups’ categorization?

5. What is the number of vitamins known to be required by human beings?

e) Render the text on the part of nutrition scientists.

***Text B.* *Vitamins***

Vitamins are organic compounds found in very small amounts in food and required for normal functioning indeed, for survival. Humans are able _a)_________________to some extent. For example, vitamin D is produced when the skin is exposed to sunlight; niacin can be synthesized from the amino acid tryptophan; and vitamin K and biotin _b)__________. However, in general, humans depend on their diet to supply vitamins.

Unlike the macronutrients,_c)________________________. Rather, they assist in energy-yielding reactions and facilitate metabolic and physiologic processes throughout the body. Vitamin A, for example, is required for embryonic development, growth, reproduction, proper immune function, and the integrity of epithelial cells, in addition to its role in vision. d)______________________; folic acid (folate), one of the B vitamins, helps protect against birth defects in the early stages of pregnancy. Vitamin C plays a role in building connective tissue as well as being an antioxidant that helps protect against damage by reactive molecules (free radicals). Now considered to be a hormone, vitamin D is involved in calcium and phosphorus homeostasis and bone metabolism. Vitamin E, -_e)___________________and vitamin K plays a key role in blood clotting. Although vitamins are often discussed individually, many of their functions are interrelated, and a deficiency of one can influence the function of another.

The 13 vitamins known to be required by human beings are categorized into two groups according to their solubility. The four fat-soluble vitamins (soluble in nonpolar solvents) are vitamins A, D, E, and K.

The nine water-soluble vitamins (soluble in polar solvents) are vitamin C and the eight B-complex vitamins.

Vitamins in food have a distinct advantage over vitamins in supplement form because they come associated with other substances that may be beneficial, and there is also less potential for toxicity. Nutritional supplements cannot substitute for a healthful diet.

2.12. a) Check you understand these words.

To require, to expose, to depend on, to assist, to protect, to consider, to influence, to categorize, to associate, to substitute.

b) Make nouns from the given verbs.

2.13. Match up the terms on the left with the definitions on the right.

1. compound	a. n. a substance containing atoms from two or more elements
2. functioning	b. n. the state of being united as one complete thing
3.survival	c. n. a steady state
4.skin	d. n. the time when a baby comes out
5.niacin	e. n. a silver-white metal that helps to form teeth, bones, and chalk. It is a chemical element: symbol Ca
6.tryptophan	f. n. indole amino-propionic acid
7.biotin	g. n. a substance in some foods that cleans the body and protects it from cancer
8.facilitate	h. n. a type of vitamin that is good for your skin and your nervous system
9.embryonic	i. n. containing poison, or caused by poisonous substances
10.reproduction	j. n. when a woman is expecting a baby
11.immune	k. adj. fulfilling a function
12.integrity	l. adj. tissue covering the body
13.epithelial	m. n. a type of vitamin H
14.vision	n. n. something that you add to something else to improve it or make it complete
15.birth	o. n. the process of producing babies, young animals, or plants
16.pregnancy	p. n. the natural outer layer of a person’s or animal’s body
17.antioxidant	q. the ability to see
18.homeostasis	r. adj. relating to an embryo
19.clotting	s. adj. if a liquid such as blood or milk clots, or if something clots it, it becomes thicker and more solid
20.calcium	t. v. to make it easier for a process or activity to happen
21.supplement	u. adj. not affected by a disease
22.toxicity	v. n. the state of continuing to live or exist

2.14. Complete each sentence with the appropriate word from Text B. The first letter of each word is given.

1. The doctor said she should be taking v______supplements.

2. Olive oil is rich in a_____________ and vitamins.

3. Bacterial r____________ is accelerated in weightless space.

4. There are a zillion fast f________ restaurants around here.

5. Volatile c____________ come from a wide variety of sources, both man-made and natural.

6. Silk is a naturally moist and a______-a______ based fabric that can be dried out by such measures.

7. None had c________ t________ disease then

2.15. Scan the Vitamin Rich Foods List and compose 10 sentences, using the words from Text B and the list below.

Asparagus	High in Vitamins B1, B9, K, and Lycopene
Liver	High in Vitamins A, B3, and B12
Carrots	High in Vitamin A, Beta Carotene, and Lycopene
Cheese	High in Vitamins B2, B5, and B12
Shellfish	High in Vitamins B2, B12, and E
Sweet Potatoes	High in Vitamins A, B5, and Beta Carotene
Beans	High in Vitamins B1, and B9
Wholewheat Bread	High in Vitamins B1, and B9
Cantaloupe	High in Vitamins A, and Beta Carotene
Guavas	High in Vitamin C, and Lycopene
Kiwifruit	High in Vitamins C, and E
Plant Oils (Olive Oil)	High in Vitamins E and K
Tomatoes	High in Vitamin C, and Lycopene
Fortified Tofu	High in Vitamins B12 and D
Cereals	High in Vitamins B12 and D
Bananas	High in Vitamin B6
Berries (Strawberries)	High in Vitamin C
Citrus Fruits	High in Vitamin C
Dry Roasted Soybeans	High in Vitamin B1
Peanuts	High in Vitamin B3
Lentils	High in Vitamin B9

2.16. Scan the text and choose the appropriate preposition from the given options.

Nature Nurtures: Food is the Best Source for Vitamins

(I).Of course, biology is never so straightforward. Anything we consume enters the very complex ecosystem of / for our bodies and need to find its way from / out of our digestive system into / towards the rest of / from us.

Bioavailability is the amount of a vitamin, mineral, or nutrient absorbed into / by the body that is actually usable. While a vitamin tablet might contain 100iu, not all of / from it is fully absorbed or used by / with the body’s systems.

Bioavailability tends to be much higher in / out of foods than supplements, probably because our bodies have millions of years by / of practice getting nutrients from / out of foods, and a lot less experience getting them by / in concentrated form of / from a pill. Additionally, the quantities with / of vitamins that we need each day are tiny and often easily consumed from / in common foods.

2.17. Read the second part of the text and choose the appropriate form of the verbs.

(II). As with most rules, however, there are / is exceptions so indeed, there are / is cases in which vitamin supplementation can be / are important.

Older adults are / is more at risk of vitamin deficiencies, usually because totally calorie input tends / is tending to decline in later years. Some vitamins (like B vitamins) are / have been most prevalent in animal protein, so it is / has been commonly recommended that vegetarians and vegans supplement / supplemented these vitamins. And specific medical conditions sometimes result / resulted in vitamin deficiencies. These are / have been particular cases, though, and are / have been easily diagnosed with a simple blood test. Some deficiencies might be / are fixed by dietary changes, but your doctor might recommend / have recommended supplements. In this case, the supplements are / have been doing exactly as titled: supplementing a naturally low condition.

2.18. Discuss the essence of organic nutrients with your friend and make a project work.

Use the texts as the centerpiece of an advertising campaign. First, present new vitamin additives. Then create campaign posters, write advertising jingles, etc. Finally, present the invention as a TV commercial (which must incorporate the text). If possible, record it.

2.19. Make an outline of Texts A, B stating your attitude to the information presented in unit II.

What Are Macronutrients_ _ Macros Explained.mp4

Warm up

1. Answer the questions:

1. What are minerals?

2. Can minerals be the source of energy?

3. What is the function of minerals in the human organism?

2. Practice the pronunciation of the following words:

Inorganic [ˌɪnɔːˈɡænɪk], constitute [ˈkɒnstɪtjuːt], weight [weɪt], amount [əˈmaʊnt], require [rɪˈkwaɪə], trace [treɪs], diverse [daɪˈvɜːs], include [ɪnˈkluːd], contraction [kənˈtrækʃən], transmission [trænzˈmɪʃən], completely [kəmˈpliːtli], leach [liːtʃ], subsequently [ˈsʌbsəkwəntli], discard [dɪsˈkɑːd].

3. Read and guess the meaning of the following words:

calcium [ˈkælsiəm], magnesium [mæɡˈniːziəm], sulfur [ˈsʌlfə], sodium [ˈsəʊdiəm], chloride [ˈklɔːraɪd], potassium [pəˈtæsiəm], iron [ˈaɪən], zinc [zɪŋk], copper [ˈkɒpə], manganese [ˈmæŋɡəniːz], iodine [ˈaɪədiːn ], selenium [səˈliːniəm], fluoride [ˈflʊəraɪd], molybdenum [məˈlɪbdənəm], chromium [ˈkrəʊmiəm], cobalt [ˈkəʊbɔːlt].

Words and word combinations to be memorized:

Complex compounds	сложные соединения
Inorganic elements	неорганические элементы
Salts	соли
To constitute	составлять
Body weight	масса тела
One-half	одна вторая
One-quarter	четверть
Are divided into	подразделяются на
Major minerals	основные минералы (макроэлементы)
In amounts of	в количестве
Trace minerals	микроэлементы
Diverse functions	разнообразные функции
Muscle contraction	сокращение мышц
Processed food	обработанные пищевые продукты
Food preparation	приготовление пищи
Can be burned	может быть усвоен
Remain unchanged	оставаться в неизменном виде

Read the text, translate it into Russian.

Text A. Minerals

Unlike the complex organic compounds (carbohydrates, lipids, proteins, vitamins), minerals are simple inorganic elements often in the form of salts in the body that are not themselves metabolized, nor are they a source of energy. Minerals constitute about 4 to 6 percent of body weight—about one-half as calcium and one-quarter as phosphorus (phosphates), the remainder being made up of the other essential minerals that must be derived from the diet. Minerals not only impart hardness to bones and teeth but also function broadly in metabolism.

As nutrients, minerals are traditionally divided into two groups according to the amounts present in and needed by the body. The major minerals (macrominerals) those required in amounts of 100 milligrams or more per day are calcium, phosphorus (phosphates), magnesium, sulfur, sodium, chloride, and potassium.

The trace elements (microminerals or trace minerals), required in much smaller amounts of about 15 milligrams per day or less, include iron, zinc, copper, manganese, iodine (iodide), selenium, fluoride, molybdenum, chromium, and cobalt (as part of the vitamin B₁₂ molecule).

Minerals have diverse functions, including muscle contraction, nerve transmission, blood clotting, immunity, the maintenance of blood pressure, and growth and development.

The levels of different minerals in foods are influenced by growing conditions (e.g., soil and water composition) as well as by how the food is processed. Minerals are not destroyed during food preparation; in fact, a food can be burned completely and the minerals (ash) will remain unchanged. However, minerals can be lost by leaching into cooking water that is subsequently discarded.

3.1. Expand on the following points.

· Major minerals.

· Trace minerals.

3.2. Complete the chart listing the names of the minerals.

Macrominerals	Microminerals
1.	1.
2.	2.
3.	3.
4.	4.
5.	5.
6.	6.
7.	7.
	8.
	9.
	10.

3.3. Answer the questions to the text.

1. What influences the level of different minerals in foods?

2. Are minerals destroyed during food preparation?

3. What might happen to minerals contained in foods while cooking?

3.4. Match up the words in the right and the left columns to make expressions. Make up your own sentences using them.

1. organic	a. compounds
2. inorganic	b. hardness
3. essential	c. the diet
4. derived from	d. elements
5. impart	e. in metabolism
6. function	f. by the body
7. needed	g. minerals

3.5. Complete the gaps with the words from Text A.

trace, diet, foods, minerals, calcium, groups, iron, sources

What do minerals do in the body?

1._______work to regulate many body processes. Sodium and potassium are important to nervous system function. The 2._______mineral selenium works with vitamin E as an antioxidant, preventing cells from being damaged by oxygen.

Where are minerals found in foods?

All of the food groups have 3.________rich in minerals. For example, milk is a good source of 4.________, and red meat is rich in iron and zinc. Fruits and vegetables are good sources of potassium. Whole grains are rich in magnesium and selenium. Nuts and seeds are sources of copper and manganese. It’s important to eat a variety of foods from each of the food 5.________in order to get all of the minerals in your 6.________.

Are animal products better sources of minerals than plant foods? Certain minerals, such as 7.________and zinc, tend to be better absorbed by the body from animal foods than from plant foods. Phytate and oxalate, which are found mainly in whole grains, vegetables, and legumes, reduce absorption of some minerals (Gibson, Bailey, Gibbs, & Ferguson 2010). Still, plant foods are important 8.________of many minerals, so diets rich in a variety of plant foods can provide adequate amounts of minerals.

3.6. Replace the formulas in italics by the corresponding words from Text A.

1. During Ca ingestion, factors such as calcitonin might attenuate bone resorption, while bone calcium deposition continues.

2. The different soda, magnesia and P4 pentoxide levels can be related to the use of a different soda source.

3. As is the case for calcium, correction of K deficiency may not be possible until the serum magnesium level is normalized.

4. This happened to a man with eczema and asthma who was treated with a low potency of SO₂ which improved both symptoms.

5. There were no significant changes in the patients' mean weight and serum creatinine and Na concentrations throughout the trial.

3.7. Unjumble the words.

Model:

Gnirio → origin

1. ufruls	5. derolihc
2. precop	6. dusimo
3. nemulise	7. nagesamen
4. limacuc	8. sumaginem

3.8. Scan the text and choose the appropriate article from the given options.

Can large amounts of minerals be harmful?

With minerals, as with many things in life, more is not necessarily better. Many minerals can be toxic in large doses, with side effects ranging from constipation to liver and kidney damage. Too much sodium may contribute to high blood pressure in some individuals. There are recommendations for a / the / - maximum intakes for - / the most minerals. Excessive mineral intake usually comes from high-dose supplements. That’s why most people should choose to consume no more than the / - / a Tolerable Upper Limit (UL) for a / - / the mineral each day. If you currently are taking medications, you should check with your doctor or pharmacist to see if there are any reasons that you shouldn’t take - / the / a mineral supplement. Also, ask if you need to adjust the / a / - timing of your mineral supplements and other medications. Some minerals can interfere with how well the / - / a medication works in a / - / the body. Alternatively, some medications can interfere with how well a / - / the body uses a / - / the mineral. That’s why it’s important to ask your doctor or pharmacist before taking - / a / the mineral supplement.

3.9. Derive from the given words.

Verb	Noun	Adjective	Adverb
constitute
		simple
function
		essential
require
			broadly
	composition
			completely
		different
	contraction
impart
	development
			traditionally
	preparation
derive
	maintenance

3.10. a) Scan the two tables below listing minerals, what they do in the body (their functions), and their sources in food;

Macrominerals

Major minerals
Mineral	Function	Sources
Sodium	Needed for proper fluid balance, nerve transmission, and muscle contraction	Table salt, soy sauce; large amounts in processed foods; small amounts in milk, breads, vegetables, and unprocessed meats
Chloride	Needed for proper fluid balance, stomach acid	Table salt, soy sauce; large amounts in processed foods; small amounts in milk, meats, breads, and vegetables
Potassium	Needed for proper fluid balance, nerve transmission, and muscle contraction	Meats, milk, fresh fruits and vegetables, whole grains, legumes
Calcium	Important for healthy bones and teeth; helps muscles relax and contract; important in nerve functioning, blood clotting, blood pressure regulation, immune system health	Milk and milk products; canned fish with bones (salmon, sardines); fortified tofu and fortified soy milk; greens (broccoli, mustard greens); legumes
Phosphorus	Important for healthy bones and teeth; found in every cell; part of the system that maintains acid-base balance	Meat, fish, poultry, eggs, milk, processed foods (including soda pop)
Magnesium	Found in bones; needed for making protein, muscle contraction, nerve transmission, immune system health	Nuts and seeds; legumes; leafy, green vegetables; seafood; chocolate; artichokes; "hard" drinking water
Sulfur	Found in protein molecules	Occurs in foods as part of protein: meats, poultry, fish, eggs, milk, legumes, nuts

Trace minerals (microminerals)

The body needs trace minerals in very small amounts. Note that iron is considered to be a trace mineral, although the amount needed is somewhat more than for other microminerals.

Trace minerals
Mineral	Function	Sources
Iron	Part of a molecule (hemoglobin) found in red blood cells that carries oxygen in the body; needed for energy metabolism	Organ meats; red meats; fish; poultry; shellfish (especially clams); egg yolks; legumes; dried fruits; dark, leafy greens; iron-enriched breads and cereals; and fortified cereals
Zinc	Part of many enzymes; needed for making protein and genetic material; has a function in taste perception, wound healing, normal fetal development, production of sperm, normal growth and sexual maturation, immune system health	Meats, fish, poultry, leavened whole grains, vegetables
Iodine	Found in thyroid hormone, which helps regulate growth,development, and metabolism	Seafood, foods grown in iodine-rich soil, iodized salt, bread, dairy products
Selenium	Antioxidant	Meats, seafood, grains
Copper	Part of many enzymes; needed for iron metabolism	Legumes, nuts and seeds, whole grains, organ meats, drinking water
Manganese	Part of many enzymes	Widespread in foods, especially plant foods
Fluoride	Involved in formation of bones and teeth; helps prevent tooth decay	Drinking water (either fluoridated or naturally containing fluoride), fish, and most teas
Chromium	Works closely with insulin to regulate blood sugar (glucose) levels	Unrefined foods, especially liver, brewer's yeast, whole grains, nuts, cheeses
Molybdenum	Part of some enzymes	Legumes; breads and grains; leafy greens; leafy, green vegetables; milk; liver

Other trace nutrients known to be essential in tiny amounts include nickel, silicon, vanadium, and cobalt.

b) On the part of a nutritional consultant prepare nutrition recommendations for people suffering:

Heart diseases;
Diabetes;
Blood circulation diseases;
Stomach problems;
Nervousness;
Musculoskeletal disturbance;
Cataract;
Hepatitis;
Polio.

3.11. a) Read through the key words and phrases, try to predict what Text B will be about;

The most critical nutrient; temperature regulation; large molecules; a solvent; a lubricant; a protective cushion; the flow; electrolyte; intracellar; extracellar; 50-70 percent; a constituent; metabolism; excretion; dehydration; fluid; intake.

b) Skim Text B and say whether your guesses were right.

Text B. Although often overlooked as a nutrient, water is actually the most critical nutrient of all. Humans can survive weeks without food but only a matter of days without water.

Water provides the medium in which nutrients and waste products are transported throughout the body and the myriad biochemical reactions of metabolism occur. Water allows for temperature regulation, the maintenance of blood pressure and blood volume, the structure of large molecules, and the rigidity of body tissues. It also acts as a solvent, a lubricant (as in joints), and a protective cushion (as inside the eyes and in spinal fluid and amniotic fluid). The flow of water in and out of cells is precisely controlled by shifting electrolyte concentrations on either side of the cell membrane. Potassium, magnesium, phosphate, and sulfate are primarily intracellular electrolytes; sodium and chloride are major extracellular ones.

Water makes up about 50 to 70 percent of body weight, approximately 60 percent in healthy adults and an even higher percentage in children. Because lean tissue is about three-quarters water, and fatty tissue is only about one-fifth water, body composition the amount of fat in particular determines the percentage of body water.

In general, men have more lean tissue than women, and therefore a higher percentage of their body weight is water. Water is consumed not only as water itself and as a constituent of other beverages but also as a major component of many foods, particularly fruits and vegetables, which may contain from 85 to 95 percent water. Water also is manufactured in the body as an end product of metabolism. About 2.5 litres (about 2.6 quarts) of water are turned over daily, with water excretion (primarily in urine, water vapour from lungs, sweat loss from skin, and feces) balancing intake from all sources. Because water requirements vary with climate, level of activity, dietary composition, and other factors, there is no one recommendation for daily water intake.

However, adults typically need at least 2 litres (8 cups) of water a day, from all sources. Thirst is not reliable as a register for dehydration, which typically occurs before the body is prompted to replace fluid.

Therefore, water intake is advised throughout the day, especially with increased sweat loss in hot climates or during vigorous physical activity, during illness, or in a dehydrating situation such as an airplane flight.

3.12. State if sentences 1-10 below are True (T) or False (F).

1. Water is actually the most critical nutrient of all.

2. Water doesn’t allow for temperature regulation.

3. The flow of water in and out of cells is controlled by shifting electrolyte concentrations.

4. Water makes up about 50 to 70 percent of body weight, approximately 60 percent in healthy adults and an even higher percentage in children.

5. Lean tissue is about one-quarter water.

6. Men have higher percentage of water in their body.

7. Water is consumed not only as water itself.

8. Fruits and vegetables may contain from 85 to 95 percent water.

9. About 1.5 litres of water are turned over daily.

10. Water intake is advised throughout the day, especially with increased sweat loss in hot climates or during vigorous physical activity, during illness, or in a dehydrating situation such as an airplane flight.

3.13. Match up words on the left with the definitions on the right.

1. critical [ˈkrɪtɪkəl]	a. the smallest unit into which any substance can be divided without losing its own chemical nature, usually consisting of two or more atoms
2. survive [səˈvaɪv]	b. to decide the exact meaning of the conditions
3. provide [prəˈvaɪd]	c. being one of the parts of something
4. medium ['mi:dɪəm]	d. very important
5. waste [weɪst]	e. smth. not used in a way that is effective, useful, or sensible
6. regulation [ˌreɡjəˈleɪʃən]	f. a smooth steady movement of liquid
7. maintenance [ˈmeɪntənəns]	g. to produce large quantities of smth.
8. pressure [ˈpreʃə]	h. exactly and correctly
9. volume [ˈvɒljuːm]	i. can be trusted or depended on
10. molecule [ˈmɒlɪkjuːl]	j. drops of salty liquid that come out through your skin when you are hot, frightened, ill, or doing exercise
11. rigidity [rɪ'ʤɪdɪtɪ]	k. an amount expressed as if it is part of a total which is 100 percentage of
12. lubricant [ˈluːbrɪkənt]	l. the fact of no longer having something, or of having less of it than you used to have, or the process by which this happens
13. joint [dʒɔɪnt]	m. to make do something
14. spinal [ˈspaɪnl]	n. not having much fat
15. fluid [ˈfluːɪd]	o. a liquid
16. flow [fləʊ]	p. start being used instead of another thing
17. precisely [prɪˈsaɪsli]	q. to give something
18. electrolyte [ɪˈlektrəlaɪt]	r. the process of getting rid of waste material from your body
19. extracellular [extrə'seljulə]	s. a hot or cold drink
20. lean [liːn]	t. a mass of very small drops of a liquid which float in the air, for example because the liquid has been heated
21. determine [dɪˈtɜːmɪn]	u. the act of making a state or situation continue
22. percentage [pəˈsentɪdʒ]	v. one of the two organs in your body that you breathe with
23. consume [kənˈsjuːm]	w. belonging to or affecting your spine
24. constituent [kənˈstɪtʃuənt]	x. the force produced by the quantity of gas or liquid
25. beverage [ˈbevərɪdʒ]	y. to eat or drink something
26. manufacture [ˌmænjəˈfæktʃə]	z. using a lot of energy and strength
27. excretion [ɪkˈskriːʃən]	aa. the total amount of something, especially when it is large or increasing
28. urine [ˈjʊərɪn]	bb. the yellow liquid waste that comes out of the body from the bladder
29. vapour [ˈveɪpə]	cc. something that must be done
30. lung [lʌŋ]	dd. to continue to exist after a long time
31. requirement [rɪˈkwaɪəmənt]	ee. a liquid that allows electricity to pass through it
32. reliable [rɪˈlaɪəbəl]	ff. methods, systems etc which are very strict and difficult to change
33. prompt [prɒmpt]	gg. a part of your body that can bend because two bones meet there
34. replace [rɪˈpleɪs]	hh. extracytoplasmic
35. fluid [ˈfluːɪd]	ii. a substance or material
36. sweat [swet]	jj. a liquid
37. loss [lɒs]	kk. a substance such as oil that you put on surfaces that rub together
38. vigorous [ˈvɪɡərəs]	ll. control over something
39. dehydrating [ˌdiːhaɪˈdreɪtin]	mm. removing the liquid from a substance such as food or a chemical
40. major	nn. main

3.14. Give English equivalents to the following.

Терморегуляция; самое важное питательное вещество; неусвоенные вещества; объем крови; жесткость тканей тела; смазка; спинномозговая жидкость; концентрация электролитов; масса тела; жировая ткань; потребляется; выведение воды; испарение воды.

3.15. Complete the text by choosing the correct word (a, b, c or d).

Stay Hydrated With High Water Content Foods

Virtually all 1.______ has some water in it. Natural, whole foods have the highest water 2.________. Fruit and vegetables contain 80 to 98 percent water. Eating dense 3. _________such as cucumbers, tomatoes, jicama, beets, carrots or celery with a meal or snack is one of the easiest ways to improve your 4._______.

Drink eight to 10 glasses of clear 5._______daily and eat one to two juicy fruits and veggies per meal to stay hydrated. Water-rich fruit and vegetables act like an "all in one" meal and 6._______, providing 7.________minerals, natural sugars, amino acids and vitamins.

1.	a) food	b) eatings	c) meals	d) dinners
2.	a) composition	b) content	c) structure	d) flow
3.	a) fruits	b) herbs	c) vegetables	d) berries
4.	a) hydration	b) watering	c) fluids	d) liquid
5.	a) milk	b) juice	c) broth	d) fluids
6.	a) drink	b) beverage	c) supplement	d) liquid
7.	a) necessary	b) needy	c) essential	d) vital

3.16. Match up the words in the right column with their opposites in the left column.

1. rigidity	a. oddly
2. vigorous	b. generally
3. typically	c. return
4. replace	d. flexibility
5. especially	e. apathetic

3.17. Do the puzzle.

1			2
	1

2

	3	3



	4/4

Horizontal:

1.the clear liquid without colour, smell, or taste that falls as rain and that is used for drinking;

2.a mass of very small drops of a liquid which float in the air, for example because the liquid has been heated;

3. the amount of food, drink etc that you take into your body;

4. a liquid.

Vertical:

1.used to dissolve another substance;

2. a chemical or food that provides what is needed for plants or animals to live and grow;

3. the material forming animal or plant cells;

4. too much flesh on your body.

3.18. Read a part of an interview and write a newspaper article telling George’s story in indirect speech.

Why We Care About Clean Water3.18. Read a part of an interview and write a newspaper article telling George’s story in indirect speech.

George Mitchel: I am from a global water charity bringing the gift of clean water to those around the world who lack clean water. I do that using an innovative, affordable, scalable solar-powered all-in-one water pump and filtration system, called the OASIS Box.

Interviewer: Why water?

George Mitchel: I believe clean water is a right, not a privilege. And with 1 in 10 people lacking safe water, there is an urgent need for ground-breaking innovations.

Interviewer: What does water mean for people like you, your community?

George Mitchel: I know that clean water means everything to communities in need: it prevents death from water-borne illness, improves community health, and relieves the burden of carrying water long distances from women and children, and is the foundation for education and economic empowerment.

3.19. a) Watch the video ‘Food groups and nutrition’ summing up ideas of Module 1;

https://www.youtube.com/watch?v=Z51bWG17m-Q

3.20. a) What interesting topical information have you learned in this Module?

b) Scan the information below, surf the Internet for additional information and make a PowerPoint Presentation on your own “Healthy Diet”.

The energy provided by a well-digested food can be estimated if the gram amounts of energy-yielding substances (non-fibre carbohydrate, fat, protein, and alcohol) in that food are known. For example, a slice of white bread containing 12 grams of carbohydrate, 2 grams of protein, and 1 gram of fat supplies 67 kilocalories (280 kilojoules) of energy. Food composition tables (see table) and food labels provide useful data for evaluating energy and nutrient intake of an individual diet. Most foods provide a mixture of energy-supplying nutrients, along with vitamins, minerals, water, and other substances. Two notable exceptions are table sugar and vegetable oil, which are virtually pure carbohydrate (sucrose) and fat, respectively.

*The Energy Value and Nutrient Content of Some Common Foods*
Food	Energy (kcal)	Carbohydrate (g)	Protein (g)	Fat (g)	Water (g)
White bread (1 slice,28g)	67	12,4	2,0	0,9	9,2
White rice (1 cup, 186g)	242	53,4	4,4	0,4	127,5
Low fat milk (2,5%, 244g)	121	11,7	8,1	4,7	17,7
Butter (1 tsp, 5g)	36	0	0	4,1	0,8
Cheddar cheese (28g)	114	0,4	7,1	9,4	10,4
Broiled beef (100g)	272	0	24,7	18,5	55,7
Boiled potato (135g)	117	27,2	2,5	0,1	103,9
Cabbage, raw (35g)	9	2,1	0,5	0,1	32,0
Apple (138g)	81	21,0	0,3	0,5	115,8

Food Groups And Nutrition 1.mp4

Warm up

1.Answer the questions:

What is the goal of food processing?
What does food processing imply?
What types of food processing do you know?

2. Practice the pronunciation of the following words:

Consumer-ready [kəns’juːmə ’redi], stabilize [’steɪbɪ‚laɪz], flavor [’fleɪvər], substantial [səbs’tænʃəl], dehydration [ˌdihaiˈdreiʃən], chemical [’kemɪkəl], preservatives [prɪ’zɜːʳvətɪvz], innovative [’ɪnəvətɪv], non-thermal [ˌnɒnˈθɜːməl], technology [ˌtek’nɒlədʒi], microbial [maɪk’roʊbiəl], microorganism [ˌmaɪkroʊ’ɔrgənɪzəm], vitamin [’vɪtəmɪn / ’vaɪtəmɪn], fresher-tasting [’freʃəʳ ’teɪstɪŋ], nutritive [’njuːtrɪtɪv], extensively [ɪks’tensɪvli], metabolism [mɪ’tæbəlɪzəm], pasteurization [ˌpasteuri’zation], sterilization [ˌstɛrɪlaɪˈzeɪʃən], manufacturer [mænjʊˈfæktʃərəʳ].

3. Make derivatives from the following words, using the listed suffixes and / or prefixes:

Prefixes

Consume, prevent, process,

accept, retain, thermal, desire, preserve, develop, prefer, freeze, pasteurize, common, store,

differ, grow, heat, alter, reduce

Suffixes

mis-, -un-, non-, dis-, pre-,

-ence, -able, -er, -age, -ment, -(a)tion, -th, -ing,

What do they denote? Explain their meanings in English. Find these derivatives in the text below.

Read the text and translate it into Russian.

Text A. Introduction to Food Processing

Food processing involves the transformation of raw animal or plant materials into consumer-ready products, with the objective of stabilizing food products by preventing or reducing negative changes in quality. Without these processes, we would neither be able to store food from time of plenty to time of need nor to transport food over long distances.

To consumers, the most important attributes of a food product are its sensory characteristics (e.g. texture, flavour, aroma, shape and colour). These determine an individual’s preference for specific products and minor differences between brands of similar products can have a substantial influence on acceptability.

A goal of food manufacturers is to develop and employ processing technologies that retain or create desirable sensory qualities or reduce undesirable changes in food due to processing.

Physical (e.g. heating, freezing, dehydration, and packaging) and chemical (e.g. reduction of pH or use of preservatives) preservation methods continue to be used extensively and technological advances to improve the efficiency and effectiveness* of these processes are being made at a rapid rate. The basis of these traditional methods involves reducing microbial growth and metabolism to prevent undesirable chemical changes in food.

Probably the most common method of food preservation used today is thermal treatment (e.g. pasteurization, sterilization). Although heating food effectively reduces levels of microorganisms such as bacteria, such processing can alter the natural taste and flavour of food and destroy vitamins. Therefore, alternative or novel food processing technologies are being explored and implemented to provide safe, fresher-tasting, nutritive foods without the use of heat or chemical preservatives. Innovative non-thermal processes for preservationof food have attracted the attention of many food manufacturers.

*Mind the difference between the words ‘efficiency’ and ‘effectiveness’

We use efficient to describe something or someone that works in a quick and organized way.

We use effective to describe something that gives you the results you want.

Thus Effectiveness is about doing the right task, completing activities and achieving goals. Efficiency is about doing things in an optimal way, for example doing it the fastest or in the least expensive way. It could be the wrong thing, but it was done optimally. Efficiency has to do with economy, process and output while effectiveness is dealings with outcomes i.e. impact or effect achieved as a result what was performed.

1.1. Answer the questions to the text.

1. Why should we process food?

2. What are the most important characteristics of a food, which have an influence on the food choices?

3. What is one of the main aims of food manufacturers today?

4. Where are the main preservation methods?

5. Why can we store food longer after processing?

1.2. Agree or disagree with the following statements. If you disagree, give your reasons.

1. Food processing involves the transformation of only animal and plant materials, aquatic food products are not processed.

2. The quality of food deteriorates over time.

3. Food color is as important for consumers, as its taste and aroma.

4. Freezing belongs to chemical processing methods.

5. Food processing technologies are developing very fast nowadays.

6. Food pH cannot be altered during processing.

7. Thermal processing destroys vitamins.

8. Food processing helps to suppress the spread of microbes in food.

9. It is impossible to store food for a long time without preservatives.

10. Thermal food processing is one of the oldest methods used by people to preserve food quality.

1.3. Match up the terms on the left with the definitions on the right.

1. quality	a) substances that you need in order to remain healthy, which are found in food or can be eaten in the form of pills.
2. to prevent	b) a very small living thing which you can only see if you use a microscope.
3. vitamins	c) taste perceived in food or liquid in the mouth
4. fresh	d) the process of water removal, often used in order to preserve food.
5. flavour	e) showing resemblance in qualities, characteristics, or appearance; alike but not identical.
6. metabolism	f) to ensure that something does not happen.
7. sensory	g) the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat.
8. dehydration	h) relating to or caused by heat or by changes in temperature.
9. microorganism	i) the way that chemical processes in your body cause food to be used in an efficient way, for example to make new cells and to give you energy.
10. to implement	j) 1. a particular product or a characteristic that serves to identify a particular product; 2. a trade name or trademark.
11. thermal	k) to make or become different in some respect; change.
12. pasteurization	l) 1. any of the features that make something what it is; characteristic element; attribute; 2. the degree of excellence which a thing possesses.
13. to alter	m) to carry out; put into action; perform.
14. similar	n) relating to the physical senses.
15. brand	o) picked or produced recently, not been preserved, for example by being frozen or put in a tin.

1.4. Replace the words in italics by their synonyms (words and word combinations) from Text A.

1. Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.

2. Food odor is initially detected via the nose through sniffing of volatile components.

3. Proper heating and reheating will kill foodborne bacteria. However, some foodborne bacteria produce poisons or toxins that are not destroyed by high cooking temperatures if the food is left out at room temperature for an extended period of time.

4. Heat can also dramatically change both the texture and flavor of food.

5. Whole foods and those that are only minimally treated, like frozen vegetables without any sauce, tend to be more healthy.

6. Foods can be considered as a medium for microbial development.

7. Salt, sodium nitrite, spices, vinegar, and alcohol have been used to save foods for centuries. Sodium benzoate, calcium propionate, and potassium sorbate are used to curb microbial growth that causes spoilage and to slow changes in color, texture, and flavor.

8. Sodium nitrite/nitrate is the chemical substance used in processed meats and may have cancer-causing effects, especially if consumed in high amounts.

9. Cooling and chilling are used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature (below 0^oC).

10. During wet heat treatment, as in blanching, boiling and canning of vegetables and fruits, there is a considerable loss of low molecular weight carbohydrates.

1.5. Put the questions to the words and word groups in italics.

Processing¹ can also help to inhibit or destroy pathogens² (disease-causing organisms) that may contaminate food³. Preservation techniques such as refrigeration, fermentation, dehydration, and the use of salt, sugar, or chemical preservatives⁴ can slow or stop the growth of pathogens. Heat processes, such as pasteurization and cooking, are used to destroy⁵ them.

1.6. Insert the missing words using appropriate derivatives.

Food Processing in the USA

The food industry is one of the United States’ largest _____________ sectors, accounting for more than 10 percent of all shipments. The processed food ______ has experienced steady growth over the 1997-2004 period. In 2004, the value of food shipments reached $ 511.5 billion, an increase of 21 percent versus 1997.

Demand for ________ food products is less affected by ________ upswings and downswings since food is a _________.

Any food product _________ additional work is referred to as a processed product, regardless of whether the work is minor, such as for ______ fruit, or more complex, such as for snack foods. Of the sub sectors comprising the food manufacturing industry, the largest four are: meat products; dairy products; grain and oilseed milling, and other food, making up 66 percent of total shipment values. Other sectors __________ fruit and vegetable preserving and specialty food manufacturing, which accounted for 10 percent, bakeries and tortilla manufacturing (10 percent), animal food (6 percent), sugar and confectionery products (5 percent) and seafood products (2 percent).

Food manufacturers are _______ concerned with implementing greater automation in the manufacturing process. Increasing use of automation and advances in technology are increasing _________ in the food manufacturing industry. In particular, automation is being __________ used in packaging, inspection and inventory control.

The U.S. processed food industry is a major participant in the global economy. More than a third of the world’s top 50 food and beverage processing firms are _____________ in the United States.

manufacture

industrious

process

economy

necessary

requirement

can

including

increase

product

heavy

headquarters

1.7. Translate small texts containing the words from active vocabulary.

1. Processed foods are any food that has gone through chemical, mechanical or physical processing in the processing industries or at home and which has been altered from its natural state to a new state. These foods include frozen, pasteurized, fried, condensed, dried, dehydrated, canned and homogenized food. The food processing industry has an important role to play in linking the farmers to the final consumers in the domestic as well as the international markets.

2. The consumer preference for processed food products are influenced by physiological, psychological and sociological factors. Nearly one third of the consumers are purchasing processed food products once in a week. Easy availability, taste, convenience and quality were the main factors influencing purchase of processed food products by consumers.

3. Food processing can affect the nutritional quality of foods in both ways: it can enhance it, for instance by adding components that were not present, like vitamin D (through ‘fortification’), or by lowering fat, salt or sugar. It can also cause some fibre and vitamins and minerals to be lost, for example through excessive refining, heating or freezing.

4. Processing and packaging technologies help to answer modern day time-constraints by providing a range of convenient foods: ready meals, bagged salads, sliced and canned fruits and vegetables that take little time to prepare and can be consumed “on the go”.

5. Food processing can decrease the cost of foods. For example, frozen vegetables have a similar nutritional value as fresh ones, but at a lower price, as they have already been prepared, do not contain inedible parts, can be bought in bulk, and can last longer. This way, processing increases the shelf life of food, and decreases the amount of waste, reducing thereby the overall costs of food production.

1.8. Study the vocabulary below and watch the video ‘Why Do We Process Foods?’ by Donald G. Mercer, PhD, P.Eng., Department of Food Science, University of Guelph. 2016.

URL: https://www.youtube.com/watch?v=qSe31Tc8rtI

Vocabulary

Outline – план

Deterioration – снижение качества; ухудшение

Supply – предложение

Demand – спрос

Spatial – территориальный; пространственный

Famine – голод

Meet demands – удовлетворять спрос

Hemisphere – полушарие

Align – выравнивать; налаживать;

выровнять

Edibility - пригодность к употреблению в пищу; съедобность

Harvest – собирать урожай

Starch – крахмал

Gelatinize – загустевать

Digest – переваривать (о пище)

Shelf life – срок годности

Appealing – привлекательный

Overabundance – излишек; переизбыток

Rotten – испорченный; гнилой

Variety – разнообразие

Convenient – удобный

Noodles – лапша

Stir – перемешивать

Accomplish – достигать; доводить до конца

Disposable income – располагаемый доход

Spending pattern – структура расходов

Host of – множество

Impact – воздействие; влияние

Estimates – оценочные показатели

Increment – интервал; промежуток

Spices – пряности; специи

Impoverishment – снижение запасов

Anticipate – прогнозировать; предвидеть

Give an edge – давать преимущество

Competitor – конкурент

Transparent – прозрачный

Hot button – больная тема; животрепещущий вопрос

Leverage – эффективно использовать

Cater – снабжать продуктами

Ply – крейсировать; перевозить; плавать

Gourmet – деликатессный

Mold – плесень

Rodent – грызун

Induce – вызывать; стимулировать

Ambient temperature – температура окружающего воздуха; комнатная температура

Oxidative rancidity - прогорклость, вызванная окислительными процессами

Off-flavor - несвойственный продуктам вкус; посторонний привкус

Enzyme – фермент

Catalyst – катализатор

Cauliflower – цветная капуста

Nitrogen – азот

Plum – слива; Prune – чернослив

Beverage – напиток

Maple syrup – кленовый сироп

Drying chamber – сушильная камера

Adjust – регулировать

Water binding – связывание воды

Intermediate moisture foods - продукты питания с умеренным обезвоживанием

Threshold level – пороговый уровень

Spoilage – порча товара

Fermentation – брожение

a) Answer the questions to the video:

Why do people process food?
What are the impacts of demographics on food preparation?
Which changing consumer trends are mentioned?
What are the main causes of food deterioration?
How can we reduce the rate of chemical reactions?
Which food preservation techniques are mentioned in the video? How do they work?
Which products are mentioned in the video?

b) Retell the script of the video.

1.9. Sum up the main ideas of Text A and the video (Ex. 1.8).

1.10. Look at the following words and try to predict what Text B will be about.

Pasteurization, degradation of vitamins, bacterial inactivation, heat exchanger, sterilization, retort, blanching, par boiling, extended storage, overprocessing.

1.11. a) Read Text B and translate it into Russian.

Text B. Thermal Food Preservation Techniques

(Pasteurization, Sterilization, Canning and Blanching)

The use of heat for thermal processing to inactivate microorgaisms has been one of the most widely used methods of food preservation for more than a century and has contributed significantly to the nutritional well-being of much of the world’s population.

The processing technologies most commonly used in the food industry consist of in-line pasteurization and sterilization of liquids through the use of heat exchangers and hold tubes prior to filling into containers, and in-container pasteurization or sterilization (canning) consisting of heating filled and sealed food containers in pressurized retorts (autoclaves or ‘pressure cookers’).

Blanching is a relatively mild form of heat treatment applied to fresh foods prior to preservation processes to release entrapped air and inactivate enzymes.

Thermal processing in the food industry covers the broad area of preservation technology in which heat treatments are used to inactivate microorganisms to accomplish either commercial sterilization or pasteurization. Sterilization of foods is normally accomplished by what is commonly called ‘canning’ to preserve the safety and wholesomeness of ready-to-eat foods over long terms of extended storage at normal room temperature. These are known as shelf-stable foods.

Pasteurization is normally used to extend the limited shelf-life of refrigerated foods. Both processes make use of heat treatments to inactivate microorganisms. However, they differ widely with respect to the classification or type of microorganism targeted, the range of temperatures that must be used, and the type of equipment systems capable of achieving such temperatures.

Food canning is most often referred to as thermal processing within the food industry. Thermal processing consists of heating food containers in pressurized retorts at specified temperatures for prescribed lengths of time. These process times are calculated on the basis of achieving sufficient bacterial inactivation (lethality) in each container to assure food safety to the consuming public and to ensure that the probability of spoilage will be less than some minimum. Associated with each thermal process is always some degradation of heat-sensitive vitamins and other quality factors that is undesirable. Because of these quality and safety factors, great care is taken in the calculation of process times and in the control of time and temperature during processing to avoid either under- or overprocessing.

Blanching is a relatively mild form of heat treatment consisting of a few minutes of exposure to boiling water or atmospheric steam, and is not a food preservation process. It is normally applied to fresh foods (fruits and vegetables) prior to further processing. In food processing, blanching is usually the last step in the sequence of raw material preparation (washing, sorting, cutting, chopping, dicing, slicing, etc.). It is often needed to release entrapped air and inactivate enzymes prior to down-stream preservation processes such as drying, freezing, and canning. In the food process industry, blanching is normally accomplished by having the prepared raw food material travel on a convey or through an atmospheric steam tunnel or hot water bath.

In the context of food preparation in cooking, blanching is an alternative term for par boiling. It is a heating process wherein the food is plunged into boiling water for just a few minutes and then quickly immersed in cold water (shocked) to immediately halt the cooking process. The meaning of blanching is ‘to whiten’, but this is not always the purpose of blanching in cooking. Food is often blanched to soften it, or to partly or fully cook it, or to remove a strong undesirable taste (for example, of bacon, cabbage, or onions).

Vocabulary

In-line – поточный

Sealed – герметичный

Retort – автоклав

Entrapped – уловленный; захваченный

Wholesomeness – качественное состояние

Shelf-stable - пригодный для длительного хранения

Canning - консервирование

Target - направлять усилия на борьбу с чем-л.

Prescribed - предписанный; предусмотренный

Lethality – поражающее действие

Heat treatment – тепловая обработка

Sequence – последовательность

Dice – нарезать в форме кубиков

Plunge – окунать; погружать

Immerse - погружать что-л. в жидкость

1.12. Find 8 words from the Active Vocabulary in the puzzle.

1.13. Fill in the gaps with appropriate derivatives.

Food Chilling & Freezing

The ________ of food by refrigeration is based on a very general principle in physical chemistry: molecular _________ is depressed and consequently chemical reactions and biological processes are slowed down at low temperature . In contrast to heat ________, low temperature practically does not destroy microorganisms or enzymes but merely depresses their _______. Therefore:

● Refrigeration retards ________ but it cannot improve the initial quality of the product, hence the importance of assuring particularly high microbial quality in the ________ material

● Unlike thermal sterilization, refrigeration is not a method of ‘ permanent preservation ’ . Refrigerated and even __________ foods have a definite ‘ shelf life ’ , the length of which depends on the storage temperature

● The preserving action of cold exists only as long as low temperature is maintained, hence the importance of maintaining a ___________ ‘ cold chain ’ all along the commercial life of the product

● Refrigeration must often be combined with other preservation processes (the ‘ hurdle ’ principle). ________ ice, snow, cold nights and cool caves have been used for preserving food since pre-history.

Food preservation at low temperature comprises two distinct processes: chilling and freezing. Chilling is the ___________ of temperatures in the range of 0°C to 8°C, i.e. above the freezing point of the food, while freezing uses temperatures well below the freezing point, ___________ below 18°C. The difference between the two processes goes beyond the difference in temperature. The stronger preserving action of freezing is due not only to the lower temperature but also and mainly to the ___________ of water activity as a result of conversion of part of the water to ice.

The use of refrigeration in the food industry is not limited to preservation. Refrigeration is applied for a number of other purposes such as hardening (butter, fats), freeze concentration, freeze ___________, air conditioning including air dehumidification and cryomilling.

preserve

mobile

treat

act

spoil

start

freeze

rely

nature

apply

convention

press

dry

1.14. Fill in the blanks with the verb in the correct form.

1. The cold temperatures of a domestic freezer (-18°C) ______ (to delay) chemical reactions within foods and put any bacteria that may be present on pause. The bacteria _______ (to be) still alive, but they stop growing or producing toxins, in effect pausing reactions.

The important thing to remember is that because the bacteria ____________ (to kill), they may be revived as the food _______ (to defrost). Make sure the food never ___________ (to enter) the Danger Zone because the bacteria may grow and make you ill. This is why you should defrost food within a fridge.

It is also the reason why we advise foods ___________ (can, refreeze) if they __________ (to defrost) accidentally, unless they are first cooked. If the food ___________ (to defrost) it must be cooked before being eaten to be safe. Once defrosted, foods should be consumed within 24 hours.

1.15. Prepare a short report about advantages and disadvantages of such physical ways of food processing as blanching, canning, pasteurization, freezing, chilling, etc.

1.16. Make a presentation about physical ways of food processing.

Warm up

1. Answer the questions:

Why should food be cleaned before further processing?
Which methods are used to clean food?
Do cleaning procedures differ for smooth and rough skin produce?
Can we use any additional means (baking soda, vinegar, detergents) when we clean produce or we should use only plain running water? Why?

2. Practice the pronunciation of the following words:

Contaminate [kənˈtæmɪˌneɪt], surface [ˈsɜːfɪs], suitable [ˈsuːtəbəl], further [ˈfɜːðə], early [ˈɜːlɪ], subsequent [ˈsʌbsɪkwənt], discard [dɪsˈkɑːd], thus [ðʌs], wastage [ˈweɪstɪdʒ], categorise [ˈkætɪɡəˌraɪz], soak [səʊk], flotation [fləʊˈteɪʃən], washing [ˈwɔʃɪŋ], ultrasonic [ˌʌltrəˈsɒnɪk], procedure [prəˈsiːdʒə], determine [dɪˈtɜːmɪn],variety [vəˈraɪɪtɪ].

3. Put the words in the right order to make sentences.

1. by, each, federal health officials, food, year, estimate, 48 million people, contaminated, that, germs, with, are, harmful, sickened, nearly.

2. them, water, when, a, vegetables, under, wash, under, tap, running, rub, them, wash, you, and.

3. microbial, contain, rinsing, may, removes, dirt, vegetables, debris, contaminants, and, any.

4. helps, some, present, washing, also, of, remove, that, pesticides, the, be, surface, may.

5. “pre-washed”, package, there’s, other, the, to, rewash, or, items, say, that, on, greens, no need.

6. whether, to, the, it’s, important, it, or, wash, fruit, regardless of, eat, going to, peel, you’re, skin.

7. water, 10%, plain, washing, solution, was, effective, than, salt water, more, with.

8. most, residues, at, baking, removing, soda, was, found, pesticide, the, solution, effective, to be.

9. kitchen towel, can, rinsed, under, be, water, a, then, gently, patted, mesh strainer, berries, dry, with, cold, a, clean, in.

10. washing, flesh, never, before, peel, fruits, or, and, vegetables, them, this, cut, the, as, contaminate, can.

Words and word combinations to be memorized:

mesh strainer	дуршлаг
peel	снимать кожицу; чистить
descale	очистить рыбу от чешуи
bone	кость
discard	выбрасывать
bulk	масса; объём; большое количество
wet cleaning	влажная чистка
soaking	замачивание
spraying	мойка под душем
flotation washer	флотационная моечная машина
ultrasonic cleaning	очистка с помощью ультразвука
separation by air current	пневмосортирование
soil	почва
root crops	корнеплоды
residues	остатки
detergent	очищающее или моющее средство
sterilants	стерилизующее средство
accelerate	ускорить
mechanical strength	механическая прочность
moisture content	содержание влаги
effluent	сток
dispose of	удалять (отходы)
explosion hazard	угроза взрыва (пыли, газа)
dust	пыль

Read the text and translate it into Russian.

Text A. Cleaning

Cleaning is the unit operation in which contaminating materials are removed from the food and separated to leave the surface of the food in a suitable condition for further processing.

Peeling fruits and vegetables, skinning meat or descaling fish may also be considered as cleaning operations.

Cleaning should take place at the earliest opportunity in a food process both to prevent damage to subsequent processing equipment by stones, bone or metals, and to prevent time and money from being spent on processing contaminants which are then discarded. In addition, the early removal of small quantities of food contaminated by micro-organisms prevents the subsequent loss of the remaining bulk by microbial growth during storage or delays before processing. Cleaning is thus an effective method of reducing food wastage, improving the economics of processing and protecting the consumer.

Equipment for cleaning is categorised into wet procedures (for example soaking, spraying, flotation washing and ultrasonic cleaning) and dry procedures (separation by air, magnetism or physical methods).

The selection of a cleaning procedure is determined by the nature of the product to be cleaned and by the types of contaminant to be removed.

In general, more than one type of cleaning procedure is required to remove the variety of contaminants found on most foods.

Wet cleaning

Wet cleaning is more effective than dry methods for removing soil from root crops or dust and pesticide residues from soft fruits or vegetables. It is also dustless and causes less damage to foods than dry methods. Different combinations of detergents and sterilants at different temperatures allow flexibility in operation. However, the use of warm cleaning water may accelerate chemical and microbiological spoilage unless careful control is exercised over washing times and subsequent delays before processing.

Dry cleaning

Dry cleaning procedures are used for products that are smaller, have greater mechanical strength and possess a lower moisture content (for example grains and nuts). After cleaning, the surfaces are dry. Dry procedures generally involve smaller cheaper equipment than wet procedures do and produce a concentrated dry effluent which may be disposed of more cheaply. In addition, plant cleaning is simpler and chemical and microbial deterioration of the food is reduced compared to wet cleaning. However, additional money may be necessary to prevent the creation of dust, which not only creates a health and explosion hazard but also recontaminates the product.

2.1. Answer the questions to the text.

1. Which cleaning operations are there?

2. What contaminants can be found on food (fruit, root vegetables and meat)?

3. Why is it important to remove contaminants?

4. What are two big groups of cleaning methods?

5. What are the basis of choosing appropriate cleaning methods?

6. When is wet cleaning preferable?

7. What cleaning method is more cheap? Why?

8. What is recontamination? When can it take place?

2.2. Make terms by matching the words 1 – 10 with the words A – J.

What do they denote? Explain their meanings in English.

Use these word combinations in the following sentences:

Economically, strawberries, raspberries and blackcurrants are the most important ___________ .
It was found that ____________ at 25^oC and soaking in tap water at 30^oC was the best combination to reduce pesticide residues.
_____________ of wheat grain varieties influenced by moisture content and loading rate.
Loss of __________ produced by drying results in increased concentration of nutrients in the remaining food mass.
Onions are popular ___________, serving as a staple ingredient in many cuisines.
More than 90% of samples including strawberries, apples and leafy greens tested positive for ___________.
Besides causing huge economic losses, some fungal species could produce toxic metabolites in the affected sites, constituting a potential __________ for humans.
___________ is effective in removing firmly adherent soils from raw fruits and vegetables.

1. wet	A	hazard
2. contaminating	B	residues
3. ultrasonic	C	fruits
4. root	D	cleaning
5. pesticide	E	water
6. soft	F	wastage
7. cleaning	G	content
8. mechanical	H	crops
9. moisture	I	strength
10. health	J	materials

2.3. Match up the terms on the left with the definitions on the right. Make up your own sentences using these words.

1. peel	a) 1. loss by use, decay, deterioration, etc.; 2. anything thrown away.
2. discard	b) a chemical substance, usually in the form of a powder or liquid, which is used for washing things such as clothes, dishes, fruit and vegetables.
3. bulk	c) liquid discharged as waste, as from an industrial plant or sewage works.
4. delay	d) to remove (the skin, rind, outer covering, etc) of (a fruit, egg, etc).
5. wastage	e) to make, become, or be thoroughly wet or saturated, esp by immersion in a liquid.
6. moisture	f) to get rid of; throw away.
7. effluent	g) something which could be dangerous to you, your health or safety.
8. soak	h) 1. volume, size, or magnitude, especially when great; 2. the main part.
9. detergent	i) water or other liquid diffused as vapour or condensed on or in objects.
10. root vegetable	j) to get rid of as useless or undesirable things, wastes.
11. dust	k) the small hard seedlike fruit of a grass, esp a cereal plant.
12. hazard	l) matter remaining after something has been removed.
13. grains	m) 1. to put off to a later time; 2. to slow up, hinder, or cause to be late.
14. residues	n) carrot, potato, turnip or beet, cultivated for the food value of its roots .
15. dispose of	o) very small dry particles of earth or sand.

2.4. Fill in the table. Use as many word-forming affixes as possible.

Verb	Noun	Adjective \| Participle I
dispose
	residue
		soft
waste
	dust
		strong
separate
	hazard
		moist
suit
	effluent
		requiring

In what way are these words connected with the topic under consideration?

2.5. Join two sentence halves. Translate the sentences.

1. Root vegetables are grown underground and include onions,	A. from contaminants by exploiting their ability to roll down an inclined, upward moving conveyor belt.
2. Classifiers use a moving stream of air to separate contaminants	B. bananas, apples, tomatoes, lettuce, pears, and grapes.
3. Round foods (peas, blackcurrants and rapeseed) are separated	C. bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
4. The skin or peel of fruits and vegetables are generally higher	D. and vegetables in the water. Let soak for 15 minutes.
5. The most commonly wasted fruits and vegetables are sweet peppers,	E. are introduced to food and thus pose a food safety concern to consumers.
6. Biological hazards occur when hazardous or pathogenic organisms	F. garlic, carrots, potatoes, and beets, among others.
7. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill	G. during harvesting, formulation and processing, packaging and labelling, transportation, storage, preparation, and serving.
8. Add 1 cup of white vinegar and submerge your fruits	H. not be soaked in water.
9. Some produce such as raspberries should	I. from foods by differences in their densities.
10. Hazards may be introduced into the food supply any time	J. in antioxidants, fibre, vitamins and minerals than the flesh.

2.6. Finish the given sentences using your active vocabulary.

1. It is important to peel root vegetables because …

2. Dry cleaning is preferable when …

3. The most frequent food surface contaminants are …

4. It is important to dispose of spoiled vegetables from the whole bulk as soon as possible because …

5. If people don’t clean food before consumption it can lead to …

2.7. Put the verbs in brackets in the correct form.

Flash steam peeling

Foods (for example root crops) ______ (to feed) in batches into a pressure vessel which _______ (to rotate) at 4–6 rpm. High-pressure steam ________ (to introduce) and all food surfaces _________ (to expose) to the steam by the rotation of the vessel for a predetermined time, which _______ (to differ) according to the type of food. The high temperatures _________ (to cause) rapid heating of the surface layer (within 15–30s) but the low thermal conductivity of the product _________ (to prevent) further heat penetration, and the product ____________(not to cook). Therefore texture and colour __________ (to preserve). The pressure ________ (to release) then instantly which ________ (to cause) steam to form under the skin, and the surface of the food ‘________’ (to flash off). Most of the peeled material __________ (to discharge) with the steam, and water sprays ___________ (to need) only to remove any remaining traces. This type of peeler __________ (to gain) in popularity nowadays owing to the lower water consumption, minimum product loss, good appearance of the peeled surfaces, a high throughput with automatic control of the peeling cycle, and the production of a more easily disposable concentrated waste.

2.8. Study the following information about sorting. Translate the text.

Sorting is the separation of foods into categories on the basis of a measurable physical property. Like cleaning, sorting should be employed as early as possible to ensure a uniform product for subsequent processing. The four main physical properties used to sort foods are size, shape, weight and colour.

The shape of some foods is important in determining their suitability for processing or their retail value. For example, for economical peeling, potatoes should have a uniform oval or round shape without protuberences. Cucumbers and gherkins are more easily packaged if they are straight, and foods with a characteristic shape (for example pears) have a higher retail value if the shape is uniform. Shape sorting is accomplished either manually or mechanically.

2.9. Study the Vocabulary below and watch the video ‘Touring a New Apple Packing Line’. Answer the following questions:

1. How are apples cleaned on the facility?

2. What equipment is used to dry apples after cleaning?

3. Are apples sorted based on their weight only?

4. What substance is used to cover apples?

5. Which operations are performed manually?

URL: https://www.youtube.com/watch?v=YAUeQHghUUs

VOCABULARY

Stacker – штабелевочная машина

Scale – весы

Bin – ящик

Wax – воск

Roller conveyer – роликовый конвейер

Even – равномерный; одинаковый

Debris – грязь

Blemish – недостаток; дефект

Lane – дорожка

Tray – поднос; поддон

Grade – сорт; марка

2.10. Sum up the main ideas of Text A.

2.11. Look at the following words and try to predict what Text B will be about.

Grinding, reduction, globules, homogenisation, chopping, cutting, slicing, emulsification, milling, homogenisation.

2.12. a) Read Text B and translate it into Russian. Divide it into logical parts, entitle them.

Text B. Size reduction

Size reduction or ‘comminution’ is the unit operation in which the average size of solid pieces of food is reduced by the application of grinding, compression or impact forces.

When applied to the reduction in size of globules of immiscible liquids (for example oil globules in water) size reduction is more frequently referred to as homogenisation or emulsification. Size enlargement is achieved by extrusion, agglomeration or forming.

Size reduction has the following benefits in food processing:

• There is an increase in the surface-area-to-volume ratio of the food which increases the rate of drying, heating or cooling and improves the efficiency and rate of extraction of liquid components (for example fruit juice or cooking oil extraction.

• When combined with screening, a predetermined range of particle sizes is produced which is important for the correct functional or processing properties of some products (for example icing sugar, spices and cornstarch).

• A similar range of particle sizes allows more complete mixing of ingredients (for example dried soup and cake mixes).

Size reduction and emulsification have little or no preservative effect. They are used to improve the eating quality or suitability of foods for further processing and to increase the range of products available. In some foods they may promote degradation by the release of naturally occurring enzymes from damaged tissues, or by microbial activity and oxidation at the increased area of exposed surfaces, unless other preservative treatments are employed.

Different methods of size reduction are classified according to the size range of particles produced:

1. Chopping, cutting, slicing and dicing:

(a) large to medium (stewing steak, cheese and sliced fruit for canning)

(b) medium to small (bacon, sliced green beans and diced carrot)

2. Milling to powders or pastes of increasing fineness (grated products > spices > flours > fruit nectars > powdered sugar > starches > smooth pastes)

3. Emulsification and homogenisation (mayonnaise, milk, essential oils, butter, ice cream and margarine).

Answer the questions to the text:

Which types of size reduction are there?
Why is size reduction necessary during food processing?
Does size reduction have any preservative effect?
What advantages and disadvantages does size reduction have?
What is the alternative term for ‘size reduction’ when we talk about the reduction in size of globules of immiscible liquids?

2.13. Make collocations.

1) immiscible	a) degradation
2) grated	b) reduction
3) promote	c) liquids
4) functional	d) size
5) average	e) properties
6) size	f) products

2.14.Find words in Text B which mean the following.

1. a substance in a physical state in which it resists changes in size and shape; opposite to liquid;

2. something that improves or promotes; advantage;

3. relationship between two things when it is expressed in numbers or amounts;

4. a very small piece or amount of it;

5. very fine white sweet condiment that is used for making buns;

6. the process of something becoming worse or weaker, or being made worse or weaker.

2.15. Find 10 words from the text in the puzzle.

Make your own sentences using these words.

2.16. Put questions to the words in italics.

Compression forces are used to fracture friable or crystalline foods¹; combined impact and shearing forces are necessary for fibrous foods, and shearing forces are used for fine grinding of softer foods. It is thought that foods fracture² at lower stress levels if force is applied for longer times³. The extent of size reduction, the energy expended and the amount of heat generated in the food therefore depend on both the size of the forces that are applied and the time that food is subjected to the forces. Other factors⁴ which influence the energy input are the moisture content and heat sensitivity of the food. The moisture content significantly⁵ affects both the degree of size reduction and the mechanism of breakdown in some foods⁶. For example, before milling wheat is ‘conditioned’⁷ to optimum moisture content and maize⁸ is thoroughly soaked and wet milled in order to obtain complete disintegration of the starchy material.

2.17. Make a summary of the text below.

Size Reduction of Solid Foods

Size reduction is a unit operation involving such activities as cutting, slicing, milling or pulping of food. It requires energy input to overcome a breaking stress. When this happens the food will break along lines of weakness resulting in release of energy and sound. So think of the last time you ate an apple, that sound that you heard is energy being given off. Where enough energy is not added to the material for breaking, it returns to its original size. This is a characteristic of elasticity. Therefore to break materials, the energy input must overcome both the elastic stress limit and breaking stress.

The three types of forces involved in size reduction of solids are compression, impact and shear.

Compression is a grinding force, like when you pulverize cereal in a mortar.

Impact occurs when material is thrown against a surface causing it to disintegrate. For example, if you take an egg and throw it against a wall causing it to splatter, that’s an example of impact.

Shear is a slicing force where you have one surface sliding over another. The typical example of this is the use of knives to slice food. For example, slicing bread. All of these forces normally exists together although one usually predominates. For example, when you slice bread, the primary force is shear, but there is also compression as the knife is forced downward on the bread and impact, as the knife is first brought down to make contact with the surface of the bread.

In process industries, this operation is usually carried out in order:

a) To increase the surface area to enhance the rate of a physical or chemical process. In most of the reactions and unit operations (e.g., leaching) involving solid particles, the rate increases by increasing the area of contact between solid and second phase since the rate is proportional to the area of contact between the phases involved. In leaching, the of extraction increases because of the increased area of contact between solid and the solvent.

b) To effect the separation of two constituents in cases where one is dispersed in small isolated pockets.

c) To meet stringent specifications regarding the sizes of commercial products.

d) To accomplish intimate mixing of solids in a solid-solid operation since the mixing is more complete if the particle size is small.

e) To improve dissolution rate, solubility, binding strength and dispersion properties.

In comminution of food products, the reduction mechanism consists of deforming the food piece until it breaks or tears and such breaking may be achieved by applying diverse forces. The types of forces commonly used in food processes are compression (crushing), impact, attrition or rubbing, cutting and shearing. In a comminution operation, more than one type of force is usually acting. For example, crushing, grinding, and milling take place in powdered sugar, flour, mustard, and cocoa production.

The structure and composition of the material to be processed greatly influence the size reduction mechanisms that can be employed and the equipment used. For example, a crystalline structure (such as sugar) will break along fracture planes which require compression (using a crushing technique) to bring about size reduction. If there are no fracture planes present then new cracks must be developed using impaction. On the other hand a fibrous structure, such as vegetable matter, suggests the need for cutting or shredding. Similarly, cutting is appropriate for ductile materials such as flesh foods such as meat.

The presence of moisture can present problems in size reduction operations. Even small quantities of moisture on the surface of fine particles inevitably leads to the agglomeration of fines and therefore a size increase, although such agglomerates will be weak. More seriously, too high moisture content may lead to the rapid blockage of a mill. Equally, moisture can be useful in suppressing dust and preventing dust explosions and this is exploited in wet milling techniques for example in the milling of corn.

In a comminution operation of food materials more than one type of the above-described forces is actually present. Regardless of the uniformity of the feed material, the product always consists of a mixture of particles covering a range of sizes. Some size reduction equipment is designed to control the size of the largest particles in its products, but the fine sizes are not under control. In spite of the hardness of the comminuted materials, the above-mentioned shape of produced particles would be subjected to attrition due to inter-particle and particle—equipment contacts within the dynamics of the operation. Thus, particle angles will smooth gradually, with the consequent production of fines. In actual practice, any feed material will possess an original particle size distribution while the obtained product will end with a new particle size distribution having a whole range finer than the feed distribution.

2.18. Find information about size reduction methods in liquid food (emulsification and homogenisation).

2.19. Write an essay on the topic “Advantages and Disadvantages of Size Reduction” (300-350 words).

Touring an apple packing facility.mp4

Warm up

1.Answer the questions:

How long have people been using food preservatives?
What are the most common traditional preservatives?
How do salt and sugar work in food?
Do food production companies use only one or several preservatives in food?

2. Practice the pronunciation of the following words:

Syrup [ˈsɪrəp], chemical [ˈkɛmɪkəl], stale [steɪl], whereas [weəræz], pathogenic [ˌpæθəˈdʒenɪk], adequate [’ædɪkwɪt], throughout [θruːˈaʊt], hurdle [’hɜːdəl], chloride [ˈklɔːraɪd], sugar [ˈʃʊɡə], nitrates [ˈnaɪtreɪts], derive [dɪˈraɪv], emerge [ɪˈmɜːdʒ], antimicrobial [ˌæntaɪmaɪˈkroʊbiəl], refine [rɪˈfaɪn], vinegar [ˈvɪnɪɡə], acid [ˈæsɪd], dilute [daɪˈluːt], solution [səˈluːʃən], ethanoic [ˌɛθəˈnəʊɪk], desiccate [ˈdɛsɪˌkeɪt], survive [səˈvaɪv], botulism [ˈbɒtjʊˌlɪzəm].

3. Put the words in the right order to make sentences.

1. of, water, a syrup, in, a solution, is, a condiment, is, that, a viscous liquid, sugar, consisting of.

2. vomiting, cause, stale, can, stomach, such as, issues, and, diarrhea, food.

3. vegetables, like, nitrates, in, foods, small amounts, in, meats, processed, in larger amounts, and, in, healthy, are present.

4. olives, foods, higher, seaweed, chloride, include, amounts of, rye, tomatoes, and, lettuce, with, celery.

5. canning, low-acid, are, common, the most, of, linked to, botulism, foods, home, sources.

6. quality, or, adequate, means, spoiled, food, that is not, contaminated, is, of, and, quantity, food, and, sufficient.

7. the U.S., food, throughout, and, manufacturing, are, production, dispersed, widely.

8. "sharper", food, are added, to, flavors, acids, make.

Words and word combinations to be memorized:

additive	добавка
maintain	сохранять
condiment	приправа
staling	черствение
oxidation	окисление
hurdle technology	барьерная технология
promising	перспективный
vinegar	уксус
pickle	мариновать
solution	раствор
dessication	удаление влаги
compound	химическое соединение
contamination	загрязнение
poisoning	отравление
curing	заготовка; соление; сушение; копчение; вяленье

Read the text and translate it into Russian.

Text A. Traditional and Promising Antimicrobials

Additives are used in foods to preserve, flavour, colour, texturize or to make the food more nutritious. Preservatives are used to prevent either chemical or biological deterioration of foods. Chemical deterioration includes browning, oxidation and staling, whereas biological deterioration includes growth of either spoilage organisms or pathogenic bacteria in the foods.

Safe foods with a long shelf-life and good eating quality throughout the shelf-life are only possible to achieve by using the hurdle technology.

The basic point of hurdle technology is that one single preservative in high concentration is not adequate to prevent the food from deteriorating and at the same time maintaining a good eating quality. Therefore, multiple preservatives used in smaller quantities. Chemical and bio-chemical preservatives are not the only aspects of the hurdle concept. Factors like temperature and modified atmosphere packaging also play very important roles.

There are classic preservatives such as sodium chloride, sugar, and nitrates/nitrites, as well as promising antimicrobials such as organic acids, antimicrobial enzymes, chitin/chitosan, nisin, lactoferrin, plant-derived antimicrobials, ozone, reuterin, electrolysed water and other emerging hurdles that do not belong in any of these categories.

Sugar

Some foods, like fruits and vegetables, can be preserved by taking advantage of the chemistry of sugar. Sugar is a good chemical preservative because it helps prevent microbial growth and can easily be prepared from various organic sources like sugarcane, honey, and refined crystal sugar. For example, fresh fruits, such as berries and apples, can either be preserved in sugar syrup or made into jams.

Vinegar

Vinegar is another common chemical that has been used for millennia to preserve food. Using vinegar to preserve food items like vegetables is called pickling. Vinegar is actually a dilute solution of ethanoic acid, more commonly known as acetic acid. This is what makes vinegar such an effective antimicrobial agent: the acidity of the acetic acid in this household condiment prevents bacteria from multiplying, thereby stopping the decomposition process.

Salts

Table salt, or sodium chloride, is one of the most common chemicals used in food preservation. Virtually all cultures from ancient times to the present day have used mineral or sea salt to preserve food. The main principle behind food preservation using salt is desiccation through osmotic pressure, where the water inside the cells of food like fruit or meat is absorbed by the salt. Most bacteria cannot grow in an environment with high salt concentration because the salt draws all the water out, and, like every other living organism, bacteria need water to survive.

There are other types of salts, like nitrite compounds that help preserve food by killing specific bacteria. For instance, nitrites kill Clostridium botulinum in cured meat products, preventing botulism or food contamination and poisoning due to the accumulation of toxic metabolic products from the bacteria.

Modern and industrial levels of preserving food, like canning and meat curing, typically involve three types of chemical preservatives:

Benzoates (such as sodium benzoate);
Nitrites (such as sodium nitrite);
Sulphites (such as sulphur dioxide).

3.1. Answer the questions to the text.

1. What are the examples of chemical and biological deterioration?

2. Why is vinegar used as a food preservative?

3. Why can’t bacteria grow in the presence of salt?

4. Are enzymes used as food preservatives?

3.2. Make terms by matching the words 1 – 10 with the words A – J.

1. food	A	curing
2. pathogenic	B	chloride
3. hurdle	C	pressure
4. osmotic	D	sugar
5. meat	E	contamination
6. sodium	F	agent
7. refined	G	process
8. acetic	H	technology
9. decomposition	I	acid
10. antimicrobial	J	bacteria

What do they denote? Explain their meanings in English.

Use these word combinations in the following sentences:

Foodborne illness (commonly known as food poisoning) is often caused by consuming food contaminated by ___________ and/or their toxins, parasites, viruses, chemicals, or other agents.
In this chapter we concentrate on _______________ by microorganisms, chemicals, and physiological factors.
_______________ are drugs, chemicals or other substances that are capable of acting by two modes either kill (microbiocidal) or slow the growth of microbes (microbiostatic).
___________ involves the combination of a number of milder preservation factors to achieve an enhanced level of product quality, safety, and stability.
A common acid used as preservative is ______________, which is used to stop bacterial growth in dressings, sauces, cheese and pickles.
Table salt or ____________ is a common preservative because it is non-toxic, inexpensive, and tastes good. However, other types of salt also work to preserve food, including other chlorides, nitrates, and phosphates.
Drying is one of the oldest techniques used to hamper the ___________ .

3.3. Match up the terms on the left with the definitions on the right. Make up your own sentences using these words.

1. Benzoates	a) to cause to undergo a process in which one substance, usually a liquid or gas, permeates into or is dissolved by a liquid or solid
2. Absorb	b) to preserve food in a liquid, such as vinegar, brine, etc.
3. Poisoning	c) a substance such as salt, pepper, or mustard that you add to food when you eat it in order to improve the flavour.
4. Survive	d) any salts or esters of benzoic acid, containing the group C6 H5 COO– or the ion C6H5COO–
5. Pickle	e) a sweet liquid made by cooking sugar with water, and sometimes with fruit juice as well.
6. Condiment	f) a sweet substance that is used to make food and drinks sweet. It is usually in the form of small white or brown crystals.
7. Multiply	g) harm to the body resulting from exposure to poison.
8. Sugar	h) to make or become hard, musty, or dry from being kept too long.
9. Promising	i) any of various small edible fruits.
10. Stale	j) able to cause disease in a person, animal, or plant.
11. Berry	k) the length of time that it can be kept in a shop or at home before it becomes too old to sell or use.
12. Syrup	l) 1. to continue in existence or use after (a passage of time, an adversity, etc); 2. to continue to function after (a difficult or traumatic experience); 3. endure.
13. Oxidation	m) showing signs of favourable development or future success.
14. Shelf-life	n) a process in which a chemical substance changes because of the addition of oxygen.
15. Pathogenic	o) to increase or cause to increase in number, quantity, or degree

3.4. Fill in the table. Use as many word-forming affixes as possible.

Verb	Noun	Adjective \| Participle I
preserve
	oxide
		edible
dilute
	acid
		soluble
spoil
	pressure
		promising
compose
	microbe
		preventive

In what way are these words connected with the topic under consideration?

3.5. Join two sentence halves. Translate the sentences.

1. By acting as a humectant (maintaining and stabilizing the water content in foods) sugar helps to prevent	A. antimicrobial compound that is added to everything from bacon to carbonated drinks.
2. One of the biggest benefits of preservatives	B. through the process of osmosis.
3. In chemical pickling, the food is placed in an edible	C. is increased food safety.
4. The preservative mechanism of organic acids is often explained by the antimicrobial effect	D. in honey forces the water out of any yeast or bacteria cells that could otherwise contaminate the food.
5. The most commonly used bio-preservatives are essential oils, herbs and spices, vinegar, fermentation and sugar and salt, which exhibit growth	E. microorganisms and effectively preserving the vegetables by preventing spoilage.
6. Ascorbic acid is a powerful antioxidant and	F. inhibition of various microorganisms when added at different concentrations.
7. The acetic acid contained in the vinegar increases the acidity of the vegetables, killing off any	G. growth while increasing the flavor and giving the meat a red or pink color.
8. Salting or curing draws moisture from a substance	H. liquid that inhibits or kills bacteria and other micro-organisms.
9. In ancient times, honey was used as a food preservative. It works as a preservative because the high concentration of sugar	I. of the undissociated acid molecule and its energy depletion of the living cell.
10. We add synthetic and naturally derived nitrates and nitrites to many meat products such as hotdogs, bacon, sausages, and more to protect the food from harmful bacterial	J. or slow the growth of bacteria, moulds and yeast in food like jam and preserves, thus prolonging the shelf life of many foods preserving their characteristics.

Finish the given sentences using your active vocabulary.

1. People began to use food preservatives…

2. The most widespread preservatives used in modern households are…

3. The main functions of food preservatives are…

4. Osmosis implies…

5. According to hurdle technology…

3.6. Put the questions to the words and word groups in italics. Translate the text.

Acetic acid is a widely used preservative in food¹, although it has a pungent² odour and taste. Therefore it is either used in very low concentrations³, or in foods where its flavour and taste are acceptable (canned fruit and vegetables, mayonnaise, salad dressings, mustard, ketchup and marinades for meat, poultry and fish). During the last decade⁴, acetic acid in low concentrations has become a common hurdle in meat products. It is often produced directly⁵ in the foods from lactic acid bacteria⁶, for example in pickles and fermented milk products. Compared to other organic⁷ acids it has a rather high pK (4.75) making it suitable for low acid foods. Acetic acid seems to be a better inhibitor of bacteria⁸ than of yeasts and moulds, although it has been found effective against specific bread moulds.

3.7. Fill in the gaps with the derivatives of the words in the right column.

Citric acid

Citric acid is the most _________ used acid in the food industry. Citric acid is water ________ and enhances the flavour of citrus-based foods. Citric acid has ___________ properties due to its acidulation, but it is also used as an antioxidant indirectly by chelating metal ions that catalyses ________. Foods preserved with citric acid include tomato juice, ice cream, sherbets, beverages, salad ____________, jams and jellies.

In addition to the antimicrobial effect of citric acid by ___________ the pH, studies have indicated that the chelating effect of citric acid also _________ bacteria.

By chelating or __________ metal ions, the substrate for bacterial growth is diminished in the food, thus influencing growth.

__________, the acid seemed to reduce the sensory quality of the product.

wide

solution

microbe

oxidize

dress

low

inhibitor

bind

grow

fortune

3.8. a) Study the following information from Food Standards Agency website and say how food additives are grouped.

Different types of food additives

Food additives are grouped by what they do. The additives that you are most likely to come across on food labels are:

antioxidants – these stop food becoming rancid or changing colour by reducing the chance of fats combining with oxygen
colours
emulsifiers, stabilisers, gelling agents and thickeners – these help to mix or thicken ingredients
preservatives – used to keep food safer for longer
sweeteners – including intense sweeteners like stevia and aspartame which are many times sweeter than sugar

b) Watch the video ‘Food Additives: What You need to Know’ released by Food Standards Agency and answer the following questions:

1. What are the reasons which make food producers add chemicals into food?

2. Do such chemicals exist in nature? Give the examples.

3. How are food additives grouped?

4. Are food additives thoroughly studied before they are used?

5. Are there any regulations controlling the usage of food additives?

6. Where can we find information about the additives?

Food Standards Agency website. URL: https://www.food.gov.uk/safety-hygiene/food-additives

b) Study Vocabulary and watch the video ‘Preservation’ and answer the following questions:

1. How much food do Australian households waste every year? How can Australians deal with this issue?

2. What types of food spoilage are there? What each of them involves?

3. Which factors influence the rate of spoilage?

4. Which methods of food preservation did ancient people use in Rome and Egypt?

5. What food preservation techniques are used nowadays?

6. Which antimicrobial preservatives are mentioned in the video?

7. How does potassium sorbate inhibit pathogenic activity?

8. How does oxygen influence food? How can we stop oxidation process?

9. Do preservatives have negative effect on people?

Vocabulary

Urgent problem - актуальный вопрос; остро стоящая проблема

Worth - имеющий ценность или стоимость

Garbage truck – мусоровоз

Combat – противодействовать

Crunchy – хрупкий; хрустящий

Rather – скорее; вернее

Fatty acids – жирные кислоты

Deleterious – вредоносный; пагубный

Sour – кислый

Inhibit – препятствовать; подавлять

Krebs cycle – цикл трикарбоновых кислот (циклический многостадийный процесс окисления в бактериях и митохондриях трикарбоновых кислот до углекислого газа и воды с выделением необходимой для жизнедеятельности энергии)

Permeability – проницаемость; проходимость

Susceptible to – чууствительный к

Spores germination – прорастание спор

In conjunction with – параллельно с; одновременно

Eliminate – исключать; устранять

Natural decay – естественный распад

Fungus – грибок

Bottom row – нижний ряд

Right-most – крайний справа

Occur – случаться; происходить

Expose to – подвергать действию

Seize – задерживать

Double bond – двойная связь

Saturated – насыщенный

Release – высвобождать; выпускать

Volatile – летучее вещество

Aldehyde [ˈældɪˌhaɪd] – альдегид

Undesirable characteristic – нежелательное свойство

Rancidity – прогорклость

Foul – неприятный; гнилостный

Spleen – селезенка

Adrenal glands – надпочечники

c) Using the vocabulary above fill in the missing words:

1. Early humans probably discovered by accident that certain foods exposed ________ smoke seem to last longer than those that are not. Meats, fish, fowl, and cheese were among such foods.

2. Unsaturated fatty _____ are a component of the phospholipids in cell membranes and help maintain membrane fluidity.

3. Nisin is used in conjunction _______ other preservative measures to enhance product safety or quality.

4. Saturated fats have no double _______ in their chemical structure.

Food is an organic perishable substance, which is susceptible ___ spoilage due to microbial, chemical, or physical activities.

5. Citric acid in food is also crucial in the Krebs ________ of human metabolism, involving the oxidation of fats, proteins and carbohydrates.

6. Spore _____________ plays a key role in the first stage of food spoilage and food-borne infection, as it initiates the transfer from a dormant spore to the vegetative cell.

3.9. Sum up the main ideas of Text A and exercise 3.8.

3.10. Look at the following words and try to predict what Text B will be about.

Danger, obesity, artificial food preservatives, modern trends, flowers, herbs, phytochemicals, plant extracts, sensory properties, shelf life, suppress growth.

3.11. a) Read Text B and translate it into Russian. Divide it into logical parts, entitle them.

Text B. No artificial preservatives

The role of scientists in the food industry is to develop food for consumers that is delicious, nutritious, and safe to eat. Quite possibly, the most important aspect of product development is ensuring that the product formula, processing and packaging work together to guarantee food safety.

Food antimicrobial preservatives may prevent the growth of microorganisms that decrease shelf life and threaten this safety.

Without these ingredients, many of the packaged food products we find in the grocery store would spoil before reaching the supermarket shelves, or worse, could support the growth of pathogens that cause foodborne illness. Common food antimicrobial preservatives that the food industry has relied on for decades, such as sorbates, benzoates, and sodium and potassium nitrite/nitrate, are derived from synthetic means and, therefore, are known as artificial preservatives.

Modern consumers are increasingly demanding food and beverages free from artificial ingredients to fit into their lifestyles. This demand has given rise to growing interest in replacing traditional food antimicrobial preservatives with those that are derived from natural sources.

From a health perspective, artificial preservatives have been criticized for their various side effects, including gut diseases and obesity. However, replacement of preservatives is far from a simple process. There are numerous factors to consider in the processing of shelf-stable food products.

During food manufacturing, there are many chemical and microbial interactions that take place within the food system. These interactions include temperature, water activity, pH, competitive flora, preservatives, and Maillard reaction, amongst others. The overall aim is to effectively preserve food products and improve their shelf life. Therefore, by using an intelligent mix of additives, it is possible to improve not only the microbial stability and safety, but also the sensory and nutritional quality of a food product. Currently plant-derived food preservatives are trending on the global market in the area of natural food preservatives.

In the early days, some of the natural preservatives, such as citrus fruit juices, salt, sugar and vinegar, were traditionally used to

preserve food. With the evolutionary changes, the food industry has been looking at using plants and their extracts as potential means to food preservation.

Plant extracts are usually obtained from plant parts such as leaves, stems, ﬂowers, fruits, roots, barks, etc. Plants contain some chemical substances called phytochemicals that aﬀect the microbial, chemical and

sensory qualities of foods. Qualitative and quantitative variations in the content of bioactive phytochemicals in plant extractsresult in their variable eﬀectiveness. These phytochemicals are categorized as polyphenols, ﬂavonoids, tannins, alkaloids, terpenoids, etc.

Plant extracts have long been used in foods as seasoning due to their unique ﬂavors. However, some extracts have a strong ﬂavor and this is a limiting factor for use because this may cause undesirable sensory properties in high concentration. Therefore, levels of these extracts should be optimized in foods. In fact, combinations of various plant extracts to use for their antimicrobial eﬃciency in low concentrations are recommended. Moreover, combined extracts are more eﬀective than individual use.

Thus, various plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds. They can also increase storage stability owing to the active compounds including phenols, alcohols, aldehydes, ketones, ethers, and hydrocarbons. Antimicrobial eﬀects of plant extracts derived from herbs, spices, vegetables, fruits have been reported by various researchers.

Undoubtedly, there are many more natural herbal, animal or microbial additive ingredients that are waiting to be discovered beside the existing ones. Further research is needed to ﬁnd new natural preservatives, to identify their active ingredients, and to study the protective eﬀects on foods. In addition to these, it is also important to determine the appropriate concentrations that can be used in foods.

Answer the questions to the text:

How can food preservatives be obtained?
Which parts of plant are used to obtain natural preservatives?
Are all artificial food additives safe?
Which properties do phytochemicals have?
Can phytochemicals be used in high concentrations? Why?
What types of pathogens can they kill / suppress?
Do fruit and flowers have phytochemicals?
Have scientists studied all properties of the existing natural preservatives?
What active compounds do plants contain?
Which chemical and microbial interactions take place inside food during its manufacturing?

3.12. Find words in Text B which mean the following.

1. a chemical that occurs naturally in a plant;

2. any organic compounds containing the group –CHO, they are oxidized to carboxylic acids and take part in many addition reactions; aldehydes

3. a kind of fungus which is used to make bread rise, and in making alcoholic drinks such as beer;

4. a value which shows how acid or alkaline the solution is. If it is less than 7 the solution is an acid, and if it is more than 7 the solution is an alkali;

5. the organ of a higher plant that anchors the rest of the plant in the ground, absorbs water and mineral salts from the soil, and does not bear leaves or buds;

6. salt, pepper, or other spices that are added to food to improve its flavor;

7. connected with the reception and transmission of sense impressions;

8. a preparation containing the active principle or concentrated essence of a material;

9. a plant whose leaves are used in cooking to add flavor to food, or as a medicine;

10. the strength of a solution, especially the amount of dissolved substance in a given volume of solvent, usually expressed in moles per cubic meter or cubic decimeter (liter);

11. consisting of or comprising a great number of units or individuals;

12. resistance to chemical decomposition.

3.13. Fill in the table with synonyms from Text B. Make up sentences using these words.

*Word*	*Synonym*	*Example*
a drink
different
a component
to have
exceptional
to obtain from
tasty
to determine
artificial
an increase
to guarantee
joint

3.14. Translate small texts containing the words from active vocabulary.

1. Benzoic acid (BA) is a commonly used antimicrobial preservative in food and beverages, especially in carbonated beverages, as it presents its strongest antibacterial activity at pH 2.5–4.0. Benzoic acid has inhibitory effects on the proliferation of bacteria and yeasts, a major cause of food spoilage. Although the addition of BA can extend the shelf life of drinks and prevent nutritional losses, excessive intake of BA may cause diarrhea, abdominal pain, and other symptoms and even interfere with the intermediate metabolic processes of the body. Thus, the maximum allowed concentrations of benzoic acid in every kind of food are restricted by legislation.

2. Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect.

3. Sorbic acid is mainly used in foods in the forms of calcium, sodium or potassium sorbates. Calcium sorbate is tasteless and flavourless. Sorbates are mainly used as fungistats in products such as cheese, bakery products, fruit juices, beverages and salad dressing. In meat products they can function as antibotulinal agents, reducing the need for nitrite. Sorbates are primarily effective against yeasts and moulds, but can also be used against a range of bacteria, especially catalase-positive cocci, spore-forming bacteria and aerobes. Sorbic acid works best below pH 6.0 and is generally ineffective above pH 6.5. Between pH 4.0 and 6.0 sorbates are generally more effective than benzoates. The pK of sorbic acid is 4.80.

3.15. Find 10 words from Exercise 1.15 in the puzzle.

3.16. Fill in the gaps with appropriate derivatives.

Common Dressing Additives

What kind of _________ are used in commercially prepared dressings? The list is long, but let's look at a few common ones.

Propylene glycol alginate is often used as a ________ and stabilizer in salad dressing. Originally derived from brown algae and mixed with a few other things, it is on the government's GRAS (generally recognized as safe) list but little long-term testing has been done. It may __________ the absorption of nutrients.

Xanthan Gum: Despite its rather alien-sounding name, xanthan gum is as natural as any other ___________ corn sugar polysaccharide you can think of. It derives its name from a strain of bacteria used during the fermentation process – the same bacteria __________ for causing black rot on broccoli, cauliflower and leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. When combined with corn sugar, the ____ process results in a colorless goo with properties similar to cornstarch. It is used in dressings to increase viscosity and create a quality known as pseudoplasticity. This means that when a product containing Xanthan gum is mixed or shaken it will thin out, but once the kinetic forces are removed, the _________ will thicken back up.

It makes salad dressing thick enough at rest in the bottle to keep the mixture fairly homogeneous, but ________ thins it so it can be easily poured. When it rests on the salad it thickens again, so it clings to the ingredients.

Despite the use of bacteria during processing, xanthan gum itself is not generally considered _________ to human skin or digestive systems.

Sodium benzoate is a preservative to inhibit bacteria and fungi under ________ conditions. It is used in ______ foods such as salad dressings, __________ drinks, jams and fruit juices. It provides a "tangy" taste.

Research published in 2007 for the UK's Food Standards Agency suggests that sodium benzoate with certain mixtures of artificial food colors is linked to __________ behavior and decreased intelligence in children. More study is pending.

add

thick

inhibitor

fermentation

responsibility

digest

mix

shaking

harm

acid

carbon

hyperactivity

3.17. Discuss the preservatives a typical breakfast may contain.

3.18. Prepare a short report about the hidden dangers of food preservatives.

3.19. Write an essay on the topic “Current trends in using food preservatives” (300-350 words).

video 2_1.mp4

video_2_2.mp4

ОСНОВЫ НАУКИ О ПИТАНИИ И ОБРАБОТКИ ПРОДУКТОВ. - THE BASICS OF NUTRITION SCIENCE AND FOOD PROCESSING — Теоретические материалы

Empty the recycle bin?

Оглавление / Contents

j) n. supply of physical power that you have

Lipids

Proteins

2.1. Agree or disagree with the following statements. If you disagree, give your reasons.

b) Read Text B and match phrases 1-5 with gaps a-e in the text.

c) Translate Text B into Russian.

Text B. Vitamins

3.5. Complete the gaps with the words from Text A.

Macrominerals

Trace minerals (microminerals)

j) 1. a particular product or a characteristic that serves to identify a particular product; 2. a trade name or trademark.

j) to get rid of as useless or undesirable things, wastes.

j) able to cause disease in a person, animal, or plant.

Different types of food additives

Food additives are grouped by what they do. The additives that you are most likely to come across on food labels are:

***Text B.* *Vitamins***